Ingredients
- Green peppers: 2 large (seeded and cut)
- Parsley: 1 large bouquet (with stems for more flavor)
- New onions (Cives): 1 bunch (white and green parts)
- Garlic: 1 whole head (pods peeled)
- Green chili peppers: 2 to 4 (adjust according to your chili tolerance)
- Black peppercorns: 1 to 2 tbsp. tbsp
- Onion: 1 medium
- Vinegar or Lemon Juice: 2 to 3 tbsp. tablespoon (serves as a preservative and adds pep)
- Salt or Broth: According to your taste
- Oil: 3 to 4 tbsp. tbsp (to make mixing easier)
Instructions
1. Preparation of vegetables
Wash the parsley, peppers, chili peppers and spring onions thoroughly. Cut them into pieces so they are easier to mix or crush.
2. Mixing and blending
- The modern method: Place all ingredients (peppers, parsley, garlic, onions, chili peppers, pepper and seasoning) in a blender or food processor.
- The traditional method: Use a large mortar and pestle to mash the ingredients until you have a thick paste (this is “Lokho” style).
3. Adding liquids
Pour in the oil and vinegar (or lemon juice). Mix until you obtain a thick, slightly textured paste. It should not be a liquid juice, but a concentrated puree.
4. Final seasoning
Taste and adjust salt or stock. The sauce should be quite strong and salty as it is used as a seasoning for large quantities of food.
5. Preservation
Transfer the sauce to a clean glass jar.
How to use this sauce
- For the fish: Make deep cuts in the fish and stuff them with this green sauce before grilling or frying.
- For the meat: Rub it on chicken or beef as a marinade.
- For the rice: Add a tablespoon to your oil at the start of cooking a stew or rice dish for an instant flavor boost.