Schug - Yemeni Hot Pepper Paste
Categories: Vegetable, Condiment, Yemeni, Ethnic, Middle East
Yield: 2 cups
1 lb Hot peppers*
6 ea Garlic cloves peeled
1 1/2 tb Cumin ground
Black pepper & sea salt to taste
Olive oil to cover
Fresh cilantro leaves
1/2 tb Cardamom ground
2 tb Lemon juice.
*NOTE: You may use Jalapeno, Habenero, Thai, cayenne or any hot pepper. Usually this is made from one color pepper either red or green but sometimes is mixed.
Put peppers & garlic into a food processor then pulse to a good purée.
Add spices then pulse a few times to mix well.
Store mixture in a glass jar & cover with olive oil.
Refrigerate for up to 5 days or freeze for up to 6 months.
ORIGIN: Noura Sallaman, NYC-NY, circa 1996
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