Why This Recipe Works

While this hot sauce, which some sources say originated in Yemen, is often served as an accompaniment to shakshuka, it's hard to imagine what it wouldn't taste good on.

Before You Begin

This warm-spiced, garlicky chile-herb sauce takes shakshuka to the next level.

Instructions

Pulse cilantro, Thai chiles, garlic, coriander, cumin, and salt in food processor until coarsely chopped, 8 to 10 pulses. Transfer to small bowl. Add oil and stir until sauce has consistency of loose paste. Season with salt to taste. (Sauce can be refrigerated in airtight container for up to 2 weeks. Let come to room temperature before serving.)