A bold Saudi tomato and chilli sauce blended raw or lightly cooked — the essential table condiment served alongside Kabsa (Saudi spiced rice dish), Mandi (Yemeni-Saudi smoked meat and rice), rice dishes, grills, and almost anything else.
Daqoos is the Saudi national condiment — as essential to a Saudi table as harissa to a Tunisian one. Every household, every grandmother, and every restaurant has their version: some raw and vibrant, some slow-cooked and deep, some blazing with heat, some mild and fragrant.
What never changes is its purpose: to bring life to Kabsa (Saudi spiced rice dish), Mandi (Yemeni-Saudi smoked meat and rice), and rice. EEINA's version is a balanced, medium-heat Daqoos that lets you adjust the chilli to your table.
Roughly chop the tomatoes, chillies, and garlic. Remove the chilli seeds for a milder sauce, or leave them in for the traditional heat. Daqoos ranges from mild to fiery — the choice is yours.
Combine the tomatoes, chillies, garlic, coriander, lemon juice, salt, cumin, and black pepper in a blender. Blend to a rough, slightly textured purée — Daqoos is not a smooth sauce. Add a splash of water if needed to help the blending.
Heat the oil in a small saucepan, pour in the blended sauce, and cook over medium heat for 10 to 15 minutes until the colour deepens and the raw tomato smell cooks off. Cooked Daqoos has a richer flavour; raw Daqoos is brighter and fresher. Both are authentic.
Taste and adjust the salt, lemon, and chilli. Daqoos should be tangy, garlicky, and lightly spiced — bold enough to stand up to a plate of Kabsa (Saudi spiced rice dish) or Mandi (Yemeni-Saudi smoked meat and rice).
Allow to cool completely before transferring to a clean jar. Store refrigerated. Daqoos keeps for up to a week and the flavour improves after a few hours of resting.
Serve alongside Kabsa (Saudi spiced rice dish), Mandi (Yemeni-Saudi smoked meat and rice), Saleeg, grilled meats, or any rice dish. Place in a small bowl at the table — every Saudi household has its own Daqoos recipe.
Double the batch for a party or a large family gathering. The sauce also works as a marinade base for chicken or a dipping sauce for bread.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Saudi Daqoos Sauce, and how to fix them:
Cook the sauce for longer over medium heat, uncovered, until it reduces and thickens. Alternatively, use Roma tomatoes which have less water.
Remove the seeds from the chillies before blending. Use fewer chillies, or balance with a pinch of sugar or more tomato.
Cook the blended sauce in oil for at least 10 minutes until the raw aroma cooks off and the colour deepens to a rich red.
Garlic was burned in the oil. Heat the oil first, then add the blended sauce directly. Do not fry raw garlic separately before adding it.
Add a pinch more cumin and a tiny pinch of cinnamon — traditional Saudi spice additions that give depth without making it taste sweet.
Up to one week in a clean, sealed jar. Flavour deepens over the first day.
Up to two months in small portions (ice cube tray, then transfer to a bag). Thaw overnight in the refrigerator.
Serve at room temperature or slightly warm. Do not leave out for more than two hours [2].
Daqoos scales well — make a large batch and freeze in portions for convenience.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Fresh green chillies | Jalapeño or serrano for a milder or sharper heat respectively | Same quantity | Adjust to your heat preference; remove seeds for milder sauce |
| Fresh coriander | Flat-leaf parsley | Same quantity | For those who dislike coriander; the flavour is lighter |
| Fresh tomatoes | Tinned whole tomatoes, drained | 400 g tin = 4 fresh tomatoes | Works well for the cooked version; avoid for raw Daqoos |
| Lemon juice | White vinegar | Half the quantity | Sharper acidity; use sparingly |
| Number of servings | Tomatoes | Garlic | Hot pepper | Water |
|---|---|---|---|---|
| 4 (small table) | 2 | 2 cloves | 1 | 0.25 cup |
| 8 (base) | 4 | 3–4 cloves | 1–2 | 0.5 cup |
| 12 (gathering) | 6 | 5 cloves | 2–3 | 0.75 cup |
| 20 (large gathering) | 10 | 8 cloves | 3–4 | 1.25 cups |
Daqoos is almost calorie-free and has a negligible glycemic load — it is one of the most EEINA-friendly condiments in Saudi cuisine. Tomatoes provide lycopene and vitamin C. Use it freely alongside rice dishes to add flavour without adding calories.
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