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Yemenite   -   Shatta   adapted from Yeminte Cookbook by Levi and Agabria

  • 5 Large Red Chiles
  • 1 Cup Parsley
  • 1 Cup Cilantro
  • 3 Cloves Garlic
  • 1 Teaspoon Pepper
  • 1 Teaspoon Salt
  • 1 Teaspoon Cumin
  • 2 Tablespoons Olive Oil
Directions Puree peppers parsley cilantro and garlic in blender. Stir in seasoings and oil, mix well. Will keep fro 2 months in refrigerator.
Serves 1
Time to Make 0:00

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