Israeli Hot sauce ( Zuhg) is served with just about everything, especially with foods with origins in the Middle East. It always accompanies salads like khtsilim pikanti (spicy eggplant), hummus, and roasted root vegetables, and it’s also a favorite with fish, game, and meat dishes, such as shawarma, as well. You can add to Soups, pilafs and other rice dishes, stews and flatbreads as a hotter alternative to Chimichurri.
Israeli Hot Sauce
- Prep Time
- 1 1/2 cups
- Difficulty Level Easy
- (5 /5)
- 1 rating
- 3 bunches cilantro (fresh coriander), washed & spun dry
- 4 cloves garlic, minced
- 8 small hot red peppers, stems removed
- 1 lime
- 1 tsp cardamom, ground
- 1 tsp cumin, ground
- 1 tsp salt
- 1/2 tsp pepper, ground
- 1/2 cup olive oil
- Use a food processor, blender, or meat grinder to shred the cilantro.
- Add the juice of 1 lime, the 1/2 cup of olive oil, and pulse into a green paste.
- Add the garlic and pulse until incorporated.
- Add the red chilis and pulse until rendered into small red flecks in a sea of bright green. It's OK if there are visible seeds.
- Add the cardamom, cumin, salt, and pepper, and blend until uniform.
- Store in a sealed container in the refrigerator for 2-3 weeks, or for up to 6 months in the freezer.
Welcome to my blog I live in Chicago with my wife Michelle and two Labradors, Moses and Rudi. I have spent most of my life cooking and have been blogging ...Read more about this chef..