Open Tuesday to Saturday 9.30-3. Next day postage Tuesday to Friday (chilled goods aren’t posted on Fridays).

Close this search box.


90g fresh coriander (including stalks)

5 cloves of garlic

3 red chillis, chopped with seeds

1 tsp ground cumin

1/2 tsp ground black pepper

1 tsp sea salt

3 tbsp oil (we use extra virgin rapeseed oil)


Easy to whizz up and will keep for weeks in the fridge this Yemeni hot sauce is a staple in our house. Have it as part of a Mezze plate, on sandwiches, with mayo for chips or stir through cooked rice or soup.


Throw everything into a blender, whizz to a paste, taste to see if spicy/salty enough and serve. Keep in a jar in the fridge with a little oil to seal the top.