Bring a burst of hot vibrancy to your palate with this mouth-watering jalapeno sauce.
Full of appetising flavours, reach in vitamin C and low in calories this wonderful blend of hot chili peppers, coriander, cashews and spice makes a perfect sauce for the hot, sweet and sour lovers. Use it for dipping and as a dressing for salads or any bbq or grilled meat and poultry.
There is a surprising property to hot chili peppers; besides being rich in vitamin C, aiding digestion and boosting metabolism they help combat headaches and migraines. I can fully confirm it from personal experiences.
I have been a migraine sufferer for over a decade. Ever since discovering this marvellous healing property the hot chili peppers have, as soon as I feel a migraine approaching I make a big bowl of salad with a heap of chili in it, dress it with lemon juice and a good splash of extra virgin olive oil. It makes a tasty and much-preferred way to treat an on setting migraine.
Isn’t it amazing?! Our mother nature sends us all these beautiful gifts in the form of delicious food that can help heal our bodies and minds!
6-8 ( 200g ) jalapeno peppers ( see notes at the end of the post )
1/2 bunch ( 50g ) fresh coriander ( cilantro )
1/2 cup cashew nuts
3 tbsp white wine vinegar
1 tsp sugar
1 tsp salt
1/2 tsp cumin powder
Wash and pat dry the jalapenos.
Remove the seeds ( I suggest wearing gloves or using a teaspoon to scrape the seeds out ).
Roughly chop the coriander including the stems ( using stems as well as the leafy part will add extra flavour ).
Place all ingredients into a food processor and whizz until smooth.
Taste your sauce, if necessary add more salt, sugar or cumin till the taste is suited to your palate.
If you can’t get your hands on jalapenos, use serrano peppers or any other green chili peppers with a thick flesh.
White wine vinegar can be substituted for apple cider vinegar. And if you wish to make your sauce extra natural, in the place of refined sugar use 1 tsp of honey or to taste.
The sauce will keep well in the refrigerator for up to 2 weeks or longer.
Add a tablespoon or two of water or vinegar to make the sauce of pourable consistency and use it as a dressing.