Zhug (Yemenite Hot Sauce)

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Zhug (Yemenite Hot Sauce)
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Popular with the Yemenite Jews in Israel and in the Middle East, this 
hot sauce starts with a paste of garlic and peppers plus whatever spices
the individual cook chooses, along with cilantro and/or parsley. There
are two versions, this green one and a red one that uses red sweet and
hot peppers. Tomatoes are sometimes added to tone down the sauce, which
can be quite spicy. This quick and easy sauce serves as a table
condiment, as a sauce for grilled fish or meat or for eggs, or can be
added to soups and stews just before serving. It goes especially well
with lamb kabobs.


Ingredients


8 serrano chiles, stems removed (or substitute jalapeño chiles)
6 cloves garlic, coarsely chopped
1 1/2 teaspoons caraway seeds
1 teaspoon cumin seeds
1 teaspoon ground cardamom
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1 tablespoon lemon juice, preferably fresh
1 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/2 to 3/4 cup olive oil
Salt to taste


Instructions


Place the chiles, garlic, caraway, cumin, cardamom, pepper, cloves, and 
lemon juice in a blender or food processor and puree to a smooth paste,
adding some of the oil if necessary.
Add the cilantro and parsley, and while the machine is running slowly,
add the oil until a “soupy” sauce is formed. Season with salt.
Servings
1 1/2 cups- 2 cups
Servings
1 1/2 cups- 2 cups
Zhug (Yemenite Hot Sauce)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Popular with the Yemenite Jews in Israel and in the Middle East, this 
hot sauce starts with a paste of garlic and peppers plus whatever spices
the individual cook chooses, along with cilantro and/or parsley. There
are two versions, this green one and a red one that uses red sweet and
hot peppers. Tomatoes are sometimes added to tone down the sauce, which
can be quite spicy. This quick and easy sauce serves as a table
condiment, as a sauce for grilled fish or meat or for eggs, or can be
added to soups and stews just before serving. It goes especially well
with lamb kabobs.


Ingredients


8 serrano chiles, stems removed (or substitute jalapeño chiles)
6 cloves garlic, coarsely chopped
1 1/2 teaspoons caraway seeds
1 teaspoon cumin seeds
1 teaspoon ground cardamom
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1 tablespoon lemon juice, preferably fresh
1 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/2 to 3/4 cup olive oil
Salt to taste


Instructions


Place the chiles, garlic, caraway, cumin, cardamom, pepper, cloves, and 
lemon juice in a blender or food processor and puree to a smooth paste,
adding some of the oil if necessary.
Add the cilantro and parsley, and while the machine is running slowly,
add the oil until a “soupy” sauce is formed. Season with salt.
Servings
1 1/2 cups- 2 cups
Servings
1 1/2 cups- 2 cups
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