Title: Yemenite Hot Sauce
Categories: Sauce Jewish Condiment
Yield: 2 Cups

1	lb	Serrano peppers
5		Whole heads garlic; peeled
1	bn	Coriander; about 1 cup well rinsed
1	ts	Dried red hot pepper flakes or to taste
1/2	ts	Cumin salt to taste
		Olive oil to cover

place the peppers, garlic and coriander in the bowl of a food processor and chop fine

add the hot pepper, cumin and salt and mix well,

Place in a 2 cup glass jar and cover with olive oil

Tip: use a tsp of this whenever you need a hot sauce

SOURCE: BOOK OF JEWISH COOKING IN AMERICA by Joan Nathan Posted on PRODIGY, 9/94*; formatted by Elaine Radis BGMB90B; GEnie E.RADIS By fatfree-request@fatfree.com on Jun 16, 1997

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