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November 15, 2018
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Coriander Sauce

1 bunch fresh cilantro, stemmed (about 1 cup loosely packed leaves)
3 cloves garlic, peeled
1 jalapeno or other hot chile, seeded (for a spicier chutney, leave the seeds in)
1/2 cup walnut pieces
1/3 cup fresh lemon juice or distilled white vinegar, or more to taste
1 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin (optional)
2 to 4 tablespoons water, or as needed

Combine the cilantro, garlic, chile and walnuts in a blender or food processor. Add lemon juice, salt, pepper and cumin (if using) and process to a smooth paste. Add enough water to obtain a pourable sauce.

Taste for seasoning, adding salt and lemon juice as necessary; the sauce should be very highly seasoned. Serve immediately, or at least within 4 hours of making; serve at room temperature. Makes about 1 cup.

Thursday, June 28, 2001

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