Schug (hot vegetable spread)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | bunch | Coriander leaves |
| 2 | Soft tomatoes | |
| 3 | Cloves garlic | |
| Salt | ||
| Pepper | ||
| 2 | Red or green dried jalapeno peppers; up to 3 | |
Directions
</x-rich><x-rich>source: E. Elias Clean coriander leaves and check for bugs. Remove skin from tomatoes and grate. Blend all ingredients in a blender or with a pummel and stone. For thicker schug, omit insides of tomatoes.
Posted to JEWISH-FOOD digest by dsabraham@... (Deena Abraham) on May 14, 1998