Yemenite Zhug (yemenite Hot Sauce)

---------- Recipe via Meal-Master (tm) v8.03

Title: Yemenite Zhug (yemenite Hot Sauce)
Categories: Sauce
Yield: 1 servings

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

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

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