Free Recipe Yemenite Zhug (Yemenite Hot Sauce)
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Yemenite Zhug (Yemenite Hot Sauce) Recipe
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
Yemenite Zhug (Yemenite Hot Sauce) Preparation
Date: Sun, 11 Feb 1996 08:20:37 -0800 (PST) From: Ivan Weiss <iwei-new@seatimes.com> 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 <hosey@erols.com>
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Yemenite Zhug (Yemenite Hot Sauce)?
If you know a better Yemenite Zhug (Yemenite Hot Sauce) Recipe please comment below.