Yield: 1 Servings
|1 pounds||Serrano chiles|
|5||Whole heads of garlic; peeled|
|1||Bunch fresh cilantro; well rinsed|
|1 teaspoon||Dried hot red pepper flakes; or to taste|
|½ teaspoon||Powdered cumin|
|Salt to taste|
|Olive oil to cover|
Date: Sun, 11 Feb 1996 08:20:37 -0800 (PST) From: Ivan Weiss <iwei-new@...> This recipe is cribbed without permission from Joan Nathan: "Jewish Cooking in America," (Knopf, 1994, $30 (and worth it)) so I feel honor-bound to plug this terrific cookbook, which I'm sure contains something for everybody -- even a chile-head, as I found out.
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.
CHILE-HEADS DIGEST V2 #238
Posted to CHILE-HEADS DIGEST V3 #093 Date: Tue, 3 Sep 1996 22:53:38 -0400 (EDT) From: "Glen G. Hosey" <hosey@...>