Zhoug Yemeni Chili Sauce Food

ZHUG, YEMENI GREEN HOT SAUCE

Steps:

• Heat a small frying pan on medium heat and dry fry the cumin for 2-3 minutes until aromatic.
• Place in a spice mill or coffee mill and ground to a powder.
• Now let's make the sauce. Place the garlic, salt and chillies in a chopper and chop until coarse.
• Chop the coriander leaves next. If your chopper isn't big enough, do this in 2 batches, then mix everything up in a bowl.
• Mix in the cumin.
• Add the olive oil, lemon juice and water and mix (either still in the chopper or with a spoon in a bowl).
• Place in a container, top with more olive oil and it should keep in the fridge for a couple of weeks.

ZHUG (YEMENITE HOT SAUCE WITH CILANTRO AND PARSLEY) RECIPE

Steps:

• Combine coriander seed, cumin, black pepper, and cardamom seeds (if using) in a mortar and pestle and grind into a powder using a firm, circular motion. Add garlic, chiles, and salt and pound into a rough paste. Add cilantro and parsley one small handful at a time and continue pounding into a rough paste. (By the time you're done, there should be no pieces of chiles or herbs larger than 1/8 inch remaining.) Pounding constantly, slowly drizzle in olive oil to form an emulsion. Season to taste with more salt. Zhug can be served immediately or stored in an airtight container in the refrigerator for several weeks.

ZHOUG (YEMENI CHILI SAUCE)

Steps:

• Run the jalapenos and the garlic through a blender or food processor until smooth. Add the herbs, spices and enough water to blend into a smooth paste. Add the olive oil, season to taste, and pulse for one more minute. Transfer to a bowl, cover, and refrigerate until ready to use (will keep up to three months).

RED ZHOUG

Steps:

• Add the oil to a large sauté pan and place on the stove over high heat. Once the oil is hot, add the bell peppers and chiles and fry while continuously stirring for about 10 minutes, until the peppers start to blister and darken in color. If at any time the peppers start to burn, decrease the heat slightly.
• Remove the peppers and chiles from the oil, set aside, and let cool. Add the cooled fried peppers and chiles and the paprika, turmeric, cloves, cardamom, cumin, salt, garlic, and lemon juice to a food processor and blend, stopping to scrape down the sides of the bowl with a spatula when necessary, until the mixture is the consistency of a chunky puree, about 2minutes. Transfer to a bowl and set aside to cool, then add the cilantro and stir to combine. Store in an airtight container in the refrigerator for up to 2 weeks.

ZHOUG

Steps:

• Finely chop peppers, garlic and coriander in food processor.
• Mix in hot pepper, cumin and salt.
• Place in a glass jar and cover with olive oil.