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500 ml
Easy
Published 1985
This hot sauce, loosely based on both Mexican salsa and Yemenite Zhoog, is always delicious regardless of the proportions. I’ve made it with more or fewer tomatoes; canned tomatoes in winter and fresh, vine-ripe ones in summer. I’ve used all parsley and all coriander, and added a little mint or fresh oregano. It is indestructible and always good.
I once ran a tiny café, with a menu that reflected the Mediterranean, Mexico, and all the places and fo