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Coriander Chili
Sauce
(Sonam Penzom Sibeh)
There are two versions of this popular Tibetan chili
sauce, one with yogurt and one with tomato. The sauce does not keep for longer
than a few days because the fresh cilantro loses flavor quickly.
Ingredients
-
1 bunch cilantro
-
4 - 5 small green chilies or 2
jalapeño chilies
-
1/2 cup dried crushed red
chilies
-
1 cup yogurt or 1 large tomato
-
4 - 5 cloves garlic
-
1 teaspoon salt
-
1/2 cup water
Method
- Cut the cilantro into short lengths.
- If you are using tomato, cut it into quarters.
- Place all the ingredients together in a blender and
blend until just uniform but still a little chunky.
 This
recipe is excerpted from "The
Lhasa Moon Tibetan Cookbook", ©1999, by Tsering Wangmo and
Zara Houshmand. The cookbook offers the Lhasa Moon Restaurant's most
popular Tibetan dishes, with a unique mix of Asian influences and Tibetan
regional ones -- cuisine which delights vegetarians and meat lovers alive.
Reprinted with permission from the publisher, Snow Lion Publications,
Ithaca, NY. http://snowlionpub.com.
Info/Order
this book
About The Authors
 TSERING
WANGMO, owner of Lhasa Moon (a Tibetan restaurant in San Francisco),
is also a famous Tibetan actress, singer, and dancer. She is a founding
member of Chakasam-pa Tibetan opera troupe in San Francisco.
ZARA HOUSHMAND is an Iranian-American writer. She is active in modern
Iranian theatre, as well as traditional Balinese puppetry, and her own
plays have been produced in San Francisco, Los Angeles, and New York. She
cooks compulsively for friends and especially enjoys cooking for
retreats.
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