Yemenite Zhug (Yemenite Hot Sauce)

Categories: Sauce

Serves: 1 Servings

Ingredients:

1 lb Serrano chiles
5 Whole heads of garlic;
-peeled
1 Bunch fresh cilantro; well
-rinsed
1 ts Dried hot red pepper flakes;
-or to taste
1/2 ts Powdered cumin
Salt to taste
Olive oil to cover

Instructions:
Date: Sun, 11 Feb 1996 08:20:37 -0800 (PST)

From: Ivan Weiss

This recipe is cribbed without permission from Joan Nathan: "Jewish
Cooking in America," (Knopf, 1994, $30 (and worth it)) so I feel
honor-bound to plug this terrific cookbook, which I'm sure contains
something for everybody -- even a chile-head, as I found out.

Blend in food processor. Makes + or - about a pint. Stores well in
refrigerator.

Now, some variations. Use habs, seeds and all. Serranos taste wonderful
but habs taste better and pack more kick. I use seeds and all, just cut
off the stems.

Add some olive oil while blending. Your mileage may vary.

For "dried hot red pepper flakes" I use my other killer app, habs and
chipotles, 1 to 1, ground fine.

Does 5 whole heads of garlic seem a bit much? Resist the temptation to
scrimp. Inconceivable that a C-H would be a garlic wimp.

You can't beat this combination of flavors. Add it to anything you can
think of. Let your imagination run wild. I use it a lot for salad dressing
bases. For me, a dab of zhug, then olive oil and lemon juice, is all a
salad needs.

CHILE-HEADS DIGEST V2 #238
Posted to CHILE-HEADS DIGEST V3 #093

Date: Tue, 3 Sep 1996 22:53:38 -0400 (EDT)

From: "Glen G. Hosey"

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