Zuhg

Zuhg, Yemenite Hot Sauce

Published on April 3, 2016 | In , | By
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    • Prep Time
    • Minutes
    • Yield
    • 1 1/2 cups
    • Difficulty Level

Zugh a Yemenite a hot sauce 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.

Recipe Rating

  • (5 /5)
  • 1 rating

Ingredients

  • 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

Instructions

  1. Use a food processor, blender, or meat grinder to shred the cilantro.
  2. Add the juice of 1 lime, the 1/2 cup of olive oil, and pulse into a green paste.
  3. Add the garlic and pulse until incorporated.
  4. 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.
  5. Add the cardamom, cumin, salt, and pepper, and blend until uniform.
  6. Store in a sealed container in the refrigerator for 2-3 weeks, or for up to 6 months in the freezer.

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