Basbaas Cagaar (Green Hot Sauce)

By Ifrah F. Ahmed

Published March 22, 2023

Basbaas Cagaar (Green Hot Sauce)
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Rating
4(102)
Comments
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While Somali cuisine utilizes many fragrant spices, such as coriander, cardamom and cumin, it is not traditionally heat-heavy. But spiciness shows up in the form of basbaas, a hot sauce that is a popular condiment. Heat is optional in Somali cuisine and dishes like sambuus or bariis and hilib ari (rice and goat meat) come with a complementary side of basbaas for those who seek to take their meal to the next level. While there are several kinds of basbaas, basbaas cagaar is a fiery, green hot sauce that pairs beautifully with any meats or roasted vegetables, and especially with hilib sambuus.

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Ingredients

Yield:About 1¼ cups
  • 3large jalapeños, roughly chopped
  • 1small serrano chile, roughly chopped
  • ½cup loosely packed chopped cilantro leaves and stems
  • 3large garlic cloves, peeled
  • ½small white onion, roughly chopped
  • ¼cup distilled white vinegar
  • 1large lemon, juiced (about ¼ cup)
  • 1¼teaspoons fine sea salt
Ingredient Substitution Guide
Nutritional analysis per serving (2.5 servings)

30 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 224 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a blender, combine all chiles, cilantro, garlic, onion, vinegar, lemon juice and salt; purée on high until smooth.

  2. Step 2

    Serve immediately or store in an airtight container. Basbaas loses its potency as time goes on. It can last up to one week, refrigerated, but is best consumed in a few days, for the highest level of heat.

Ratings

4 out of 5
102 user ratings
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Comments

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.

Mel

Froze well for future use.

Cream Cheese

This is amazing! Makes hilib suqaar and cagaar come to life. Can’t wait to try it on other dishes.

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!

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