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