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Basbaas
Somali green chilli and coriander sauce with lime
Basbaas means chilli in Somali, and basbaas cagaar, the green sauce, is on every Somali table, spooned over rice, pasta, sambuusa and grilled food. It is sharp, hot and fresh, and every family has its own balance of chilli, coriander and lime; some add a tomato to soften it. Make a jar and keep it in the fridge all week. Chef's tip: add the lime juice to the blender before the chillies; the acid keeps the sauce bright green.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 8
Ingredients
Method
0/3 doneStep 1: Put 4 tbsp lime juice in a blender first, then add 8 green chillies (such as jalapeño or finger chillies), 1 large bunch fresh coriander, 3 cloves garlic, 1 tomato, ½ tsp ground cumin, ¾ tsp salt, 3 tbsp water and 1 tbsp vegetable oil.
Step 2: Blend to a smooth, pourable green sauce, scraping down once. Common mistake: too much water — it should coat a spoon, not run off it.
Step 3: Taste and add salt or lime. Keep in a clean jar in the fridge for up to 1 week.
Nutrition per serving
- Calories
- 20 kcal
- Protein
- 1 g
- Carbs
- 2 g
- Fat
- 2 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does basbaas take?
- About 10 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of lime juice?
- Lemon juice, same amount.
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
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