BasBaas is a spicy Somali sauce served mainly as a condiment to enhance otherwise mild Somali cuisine. In many ways, it is reminiscent of Indian cilantro chutney with a bright zing from lime juice. This is another one of those preparations that can be used as a dip, a condiment or as a traditional sauce on grilled seafood or chicken. We like to use Thai green chilies in our version, but you can use a mix of green chilies that suit your taste. Green habañero peppers make for a spicier sauce while jalapeño peppers are the basis for a somewhat milder sauce.
About ¾ cup (180 ml)
PREP TIME: 5 minutes COOK TIME: None
INGREDIENT
- 5 Thai green chilies
- 1 shallot
- 3 cloves garlic
- Juice of 1 lime
- 1 bunch cilantro, leaves only
- ¼ tsp freshly ground black pepper
- ½ tsp salt
- ¼ cup (60 ml) white vinegar or more as needed
PREPARATION
- Combine the chilies, shallot, garlic, lime, cilantro, black pepper and salt in a food processor and process to a rough paste.
- Add the vinegar and process to a smooth thick purée, adding more as needed to achieve this consistency.
- Store in a sealed, nonreactive container in the refrigerator.
- Serve as a condiment with fried snacks. It’s extremely good with French fries or yuca fries.
