Yemenite Zhug (Yemenite Hot Sauce)

Recipe By: Joan Nathan - Jewish Cooking in America
Serving Size: 1
Preparation Time: 0:00
Categories: Hot Sauce 

Amount Measure Ingredient Preparation Method
1 pound serrano chile peppers
5 whole head of garlic peeled
1 bunch fresh cilantro well rinsed
1 teaspoon dried red pepper flakes or to taste
1/2 teaspoon powdered cumin
salt to taste
olive oil to cover 

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.