Sahawiq Ahmar (Yemeni Fresh Tomato Salsa)

September 3, 2012

Sahawiq Ahmar (Yemeni Fresh Tomato Salsa) - kvalifood.com

A quick Yemeni salsa of ripe tomatoes pounded with green chillies, garlic, cumin, and cilantro. Traditionally made in a stone mortar and eaten within hours.

Serve it alongside grilled meats, flatbread, rice dishes, or saltah. It is an everyday table condiment in Yemeni households.

Makes ca. 1 cup / serves 4

Ingredients

2 medium ripe red tomatoes (~260 g)
2 fresh green chillies (~30 g), stems removed
2 garlic cloves (~10 g)
2 tbsp fresh cilantro leaves, roughly chopped
1 tbsp fresh lime juice
1/2 tsp cumin seeds (or 1/4 tsp ground cumin)
1/2 tsp salt

Directions

If using cumin seeds, toast them briefly in a dry pan, then crush roughly in a mortar.
Cut the tomatoes into rough chunks. Slice the chillies in half (keep seeds for more heat, remove for less).
Pound the garlic, salt, and cumin together in a mortar until broken down into a rough paste. Add the chillies and pound until crushed but chunky. Add the tomato and pound just until combined – the texture should be coarse and uneven.
Stir in the cilantro and lime juice. Taste and adjust.

Notes

Does not keep. Make only what you will eat in one sitting.
Heat depends on the chillies used. Bird’s eye makes it very hot; milder long green chillies give a gentler burn.