Daqoos

Recipe picture

Description

This quick, spicy tomato-chile condiment from the Arabian Peninsula transforms rice, meat, and seafood dishes with its bright, balanced flavor.

Simmering the mixture briefly lets the tomatoes, chiles, cilantro, garlic, and spices meld while keeping their flavors bright.
Adding lemon juice and vinegar off heat preserves their brightness and acidity, giving the finished sauce a clean, sharp finish that balances the warmth of the spices.

2 medium tomatoes (about 9 ounces; 255 g total), finely chopped
1 serrano pepper (about 15 g), stemmed and finely chopped (see notes)
2 tablespoons (about 9 g) finely chopped cilantro
2 clove garlic, minced
3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or same weight
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon freshly ground black pepper
2 tablespoons (30 ml) fresh lemon juice (from 1 lemon)
1/4 teaspoon (1 1/4 ml) white vinegar

In a small saucepan, combine tomatoes, serrano, cilantro, garlic, salt, cumin, coriander, and pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, uncovered, stirring occasionally, until flavors meld, about 5 minutes.
Off heat, stir in lemon juice and vinegar; set aside and allow to cool to room temperature, about 20 minutes. Serve immediately or refrigerate in an airtight container.

If a less spicy daqoos is desired, remove the seeds from the serrano before chopping.