Zhug (hot relish)

1 servings

Ingredients

QuantityIngredient
3Cardamom pods
1teaspoonBlack peppercorns
1teaspoonCaraway seeds
4Hot chilis (more if desired)
cupCoriander sprigs washed and drained
6Garlic cloves
½teaspoonSalt Cold water

Directions

Place cardamom pods, peppercorns and caraway seeds in jar of blender and blend to a coarse powder.

Cut stems from chilis, leaving rest of chili intact. Add to blender jar with remaining ingredients and blend to a coarse puree.

Turn into a small saucepan and bring to the boil. Simmer uncovered for 10 minutes, then place in a jar, seal and store in refrigerator.

Use as a bread dip or as specified in recipes.

Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias