Basbaas Cagaar (Green Hot Sauce) Recipe (2024)

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Cooking Notes

Janice H

I added half an avocado to temper the heat a bit, and it was perfect!

muna

Desees the peppers! This is not meant to be too spicy. Somalis also sometimes eat with savory dishes and a banana to offset any major spice.

S.C.

I just made this (mostly) as written, and it was hands down one of the best sauces I’ve had.I did de-seed the peppers. I’m not afraid of a little heat, but I still like to be able to taste things. Made that way, it was medium spice level, but definitely not overpowering.

Janice H

OK, I need to amend my previous comment. The first time I made this recipe, I made it exactly according to the instructions, and found it too spicy, so then I added half an avocado, and it was perfect. The next time I tried to make it I put the avocado in from the beginning. This totally changed the texture; now it's more like guacamole, and much milder. That doesn't mean it doesn't taste good, but it's definitely not the same.

alacarte

I made this with what I had on hand: 2 jalapenos, part of a red onion, and a bit less of the other ingredients to be proportionate. Added some avocado at the end per another suggestion, partly to make it smoother. Delicious!

JG

To take this to the next level, use rehydrated dried coconut instead of avocado to thicken the sauce, and lime instead of lemon. Also, I swap a chunk of white onion for two of the garlics. Spectacular!

CL

This was amazing. Saved it in a repurposed glass dressing bottle and it kept for a week. Used it on everything!

GRD

Made this with no variations for a gathering of friends and did not remove the seeds. Huge hit! Not nearly as spicy as expected, likely a result of jalapenos that leaned to the mild side. We ate it on smoked beef tri tip and grilled bratwurst. I plan to put it on salad as a dressing this evening.

sun yung

We like hot sauces / condiments so added a jalapeño and Serrano pepper to get the right level of heat. Then delicious and deserves a top rating. Have been eating it with so many things - chicken, salmon, octopus, steamed veggies, noodles…

Bruce

I enjoyed it as called for in the recipe, thus used all of the peppers and their seeds. I enjoy fiery foods and I think the average person who likes a little heat will enjoy the recipe as is. Otherwise, proceed with caution.

Mariah

Even deseeded, this was a bit spicy on it's own, but perfect on top of Somali-style rice and spiced chicken recipe. Used frozen jalapeños from last year's bountiful harvest.

muna

Desees the peppers! This is not meant to be too spicy. Somalis also sometimes eat with savory dishes and a banana to offset any major spice.

Janice H

OK, I need to amend my previous comment. The first time I made this recipe, I made it exactly according to the instructions, and found it too spicy, so then I added half an avocado, and it was perfect. The next time I tried to make it I put the avocado in from the beginning. This totally changed the texture; now it's more like guacamole, and much milder. That doesn't mean it doesn't taste good, but it's definitely not the same.

Nandor Vadas

The recipe does not state whether the chilies are seeded or not?

alacarte

I made this with what I had on hand: 2 jalapenos, part of a red onion, and a bit less of the other ingredients to be proportionate. Added some avocado at the end per another suggestion, partly to make it smoother. Delicious!

S.C.

I just made this (mostly) as written, and it was hands down one of the best sauces I’ve had.I did de-seed the peppers. I’m not afraid of a little heat, but I still like to be able to taste things. Made that way, it was medium spice level, but definitely not overpowering.

Janice H

I added half an avocado to temper the heat a bit, and it was perfect!

Vic

Do you de-seed the chilis first?

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Basbaas Cagaar (Green Hot Sauce) Recipe (2024)

FAQs

What is the English name for Basbaas cagaar? ›

Basbaas Cagaar (Green Hot Sauce)

How to make bisbaas? ›

In a blender or food processor, combine the cilantro, vinegar, coriander, cumin, garlic, jalapeños, onion and lime juice and puree until smooth. Add more vinegar if you want a looser sauce. Season with salt and pepper. Store in an airtight container in the refrigerator until ready to use.

What do you put green hot sauce on? ›

We're talking tacos, burritos, eggs, rice, or whatever else you feel like. However, it doesn't mean you're confined to just those types of meals. Pulled pork sandwiches, grilled chicken, and even fresh halibut taste great with green hot sauce. You can even opt to use it as a key ingredient in a marinade, too.

What is the name of the green hot sauce? ›

Cholula® Green Pepper Hot Sauce

Like your hot sauce green? Cholula Green Pepper Hot Sauce blends a zesty burst of bold jalapeño and poblano peppers with our signature spices. Trust us when we say - it pairs with authentic Mexican dishes including tacos, plus frittata, fried chicken, tuna and more.

What is bisbas? ›

Bisbas, Khudra (Spicy Chili Condiment)

How to make baaris? ›

Method
  1. Heat the oil in a large saucepan, and gently fry the onions and garlic on medium heat for 2 minutes. ...
  2. Add the chicken, turmeric, cumin powder, coriander, crumbled seasoning cube and grated carrot. ...
  3. Add 400ml water, cover the pot and leave to cook on medium heat for 15 minutes, until the chicken is nearly done.

Which is hotter Mexican red or green sauce? ›

Typically, red hot sauce is flavored with ripened red chilis and is typically a lot hotter than green. Red also typically has what many people describe as a more “earthy” taste, while green tends towards a “fresher” taste.

How long does homemade green hot sauce last? ›

Finally, make sure you cook your sauce for at least 20 minutes and then store it with an airtight lid. All this should result in a six-month shelf-life (a cool and shady shelf) and a good rule of thumb is recipes that 20% vinegar will have a ph level safe for preserving.

What is the green hot sauce from Puerto Rico? ›

Pique verde is made from roasting ají caballero chilies, cubanelle peppers, garlic, onions, and blended with fresh parsley, cilantro, culantro, olive oil, and lime juice. This sauce may be served with meats, fish, tostones, viandas (root vegetables), mofongo or rice and beans.

What hot green condiment is served in Japanese restaurant? ›

Wasabi comes in the form of a bright green paste that, in Japanese restaurants, is usually served in a separate bowl. It is obtained from the root of Wasabia japonica, also known as Japanese radish or wasabi.

Is green Tabasco fermented? ›

"If you look at the classic Sriracha, and the Tabasco sauces—those are actually all fermented sauces, and they're fermented for a minimum of one year, up to five," says Mara Jane King, a fermentation expert based in Colorado.

What to eat green sriracha with? ›

Where can you use Green Sriracha? You can drizzle green sriracha on pretty much anything you'd drizzle red sriracha on, just know that the spice builds and lingers! Turn up the heat on avocado toast, eggs, proteins, and wherever else you crave a little heat.

What is green tabasco good on? ›

Add our green sauce to salads, tacos, and any other occasion that calls for a dash of jalapeño flavor. A “Scoville Heat Unit” is a measure of capsaicin - the chemical in peppers responsible for their heat.

What does green hot sauce taste like? ›

The green jalapeño provides fresh, grassy notes, while the poblano rounds out the undertones, providing an earthy sweetness underneath the heat. There's a bit of garlic in green pepper Cholula, too.

What is green sriracha good for? ›

Use it as a condiment, marinade, or dipping sauce. Pairs well with an array of food from meat, to veggies, to soups, to appetizers. Try it today and experience the deliciousness for yourself!

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