Skhug Sauce

Ingredients

Servings

Serves 4
3 cups Finely chopped fresh cilantro leaves
1 tbsps
1 tbsps Club House ® Sea Salt, French Mediterranean
3 cups Finely chopped fresh Italian parsley leaves
2 cups Extra virgin olive oil
24 each Fresh Thai bird’s eye chilies, finely chopped
12 each Cloves garlic, minced
1/4 cup Lemon juice
2 tbsps Club House ® Coriander Seed, Ground
2 tbsps Club House ® Cumin, Ground
1 tbsps Club House ® Garam Masala

Procedure

Mix all ingredients in medium bowl until well blended. Refrigerate at least 30 minutes to blend flavours or until ready to serve.

CHEF's TIP!

Test Kitchen Tips:
• Store sauce in tightly covered container in refrigerator up to 1 week.

• Serve Skhug Sauce with Chickpea & Ground Lamb Breakfast Hash with Skhug Sauce and Tomato, Zucchini & Chickpea Breakfast Hash with Crumbled Bacon.

Recipe type: Flavour Forecast

Ingredients

Servings

Serves 4

Procedure

CHEF's TIP!

Sea Salt, French Mediterranean

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