Kachumbari

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This is a chilled, spicy sauce from East Africa. There are many variations, but this version comes from Kenya.

Ingredients

• 1 tin chopped tomatoes, drained, or 4 large tomatoes, peeled and chopped
• 4 small green chillies. finely chopped - remove seeds if you prefer
• 1 small, or ½ medium onion, finely diced
• Juice of 2 limes, or 1 lemon, or 2 tablespoons white wine vinegar
• Salt, to taste
• 1 tablespoon coriander leaves, finely chopped
• 2 tablespoons oil
• 3 cloves garlic, crushed

Method

1. Mix thoroughly all of the ingredients in a bowl.
2. Allow to chill and use within 24 hours.

Variations

You can add a peeled, chopped cucumber and a small, shredded, white cabbage if you wish.

Serving suggestion

Great for barbecues!

See also

• Many other chilli sauce recipes