Basbaas Cagaar (Green Hot Sauce)

To take this to the next level, use rehydrated dried coconut instead of avocado to thicken the sauce, and lime instead of lemon. Also, I swap a chunk of white onion for two of the garlics. Spectacular!

This was amazing. Saved it in a repurposed glass dressing bottle and it kept for a week. Used it on everything!

Made this with no variations for a gathering of friends and did not remove the seeds. Huge hit! Not nearly as spicy as expected, likely a result of jalapenos that leaned to the mild side. We ate it on smoked beef tri tip and grilled bratwurst. I plan to put it on salad as a dressing this evening.

We like hot sauces / condiments so added a jalapeño and Serrano pepper to get the right level of heat. Then delicious and deserves a top rating. Have been eating it with so many things - chicken, salmon, octopus, steamed veggies, noodles…

I enjoyed it as called for in the recipe, thus used all of the peppers and their seeds. I enjoy fiery foods and I think the average person who likes a little heat will enjoy the recipe as is. Otherwise, proceed with caution.

Even deseeded, this was a bit spicy on it's own, but perfect on top of Somali-style rice and spiced chicken recipe. Used frozen jalapeños from last year's bountiful harvest.

Desees the peppers! This is not meant to be too spicy. Somalis also sometimes eat with savory dishes and a banana to offset any major spice.

OK, I need to amend my previous comment. The first time I made this recipe, I made it exactly according to the instructions, and found it too spicy, so then I added half an avocado, and it was perfect. The next time I tried to make it I put the avocado in from the beginning. This totally changed the texture; now it's more like guacamole, and much milder. That doesn't mean it doesn't taste good, but it's definitely not the same.

The recipe does not state whether the chilies are seeded or not?

I made this with what I had on hand: 2 jalapenos, part of a red onion, and a bit less of the other ingredients to be proportionate. Added some avocado at the end per another suggestion, partly to make it smoother. Delicious!

I just made this (mostly) as written, and it was hands down one of the best sauces I’ve had. I did de-seed the peppers. I’m not afraid of a little heat, but I still like to be able to taste things. Made that way, it was medium spice level, but definitely not overpowering.

I added half an avocado to temper the heat a bit, and it was perfect!

Do you de-seed the chilis first?