|Finely chopped fresh cilantro leaves||3 cups|
|Finely chopped fresh Italian parsley leaves||3 cups|
|Extra virgin olive oil||2 cups|
|Fresh Thai bird’s eye chilies, finely chopped||24 each|
|Cloves garlic, minced||12 each|
|Coriander Seed, Ground 400 g||2 tbsp|
|Cumin, Ground 425 g||2 tbsp|
|McCormick Gourmet® Ground Cardamom||1 tbsp|
|Pepper, Black Ground 540 g||1 tbsp|
|Sea Salt, French Mediterranean 1.1 kg||1 tbsp|
Mix all ingredients in medium bowl until well blended. Refrigerate at least 30 minutes to blend flavours or until ready to serve.
Test Kitchen Tips:
• Store sauce in tightly covered container in refrigerator up to 1 week.
• Serve Skhug Sauce with Chickpea & Ground Lamb Breakfast Hash with Skhug Sauce and Tomato, Zucchini & Chickpea Breakfast Hash with Crumbled Bacon.