Go Back

Duggus Hijazi

Servings 1 cup
Prep Time 15 minutes

Ingredients

  • 450 grams tomatoes peeled 2 large tomatoes
  • 1 clove garlic
  • ΒΌ tsp salt
  • juice of 1 lime
  • 1 green chili 10 grams
  • 15 grams coriander (washed and dried) 1 heaping cup

Instructions

  • Wash and peel your tomatoes. Grate on the large side of your grater into a bowl. Set aside.
  • In a pestle and mortar ( I asked if this could be done in a food processor and I was yelled at, apparently this is the only way to do it), place coriander, garlic, salt, and roughly chopped chili. And proceed to grind away until a smooth paste is formed. If you don't have a pestle and mortar use a food processor ( i won't tell my mom).
  • Into the bowl of the grated tomatoes add your cilantro, garlic, chili paste, and give it a good mix.
  • Add in the lemon juice, and mix. Taste to adjust the salt.
  • Place in a glass mason jar with an airtight lid in the fridge for a maximum of 3-4 days. It is best eaten fresh, the day of.
Course: condiments
Keyword: salsa