Zhug yemenite hot sauce

Yield: 2 Cups

Measure Ingredient
1 pounds Serrano peppers
5 Garlic heads, peeled
1 Bunch coriander, washed
1 teaspoon Dried red pepper flakes
½ teaspoon Cumin powder
1 Salt to taste
1 Olive oil to cover

Place the serrano chilies (any other hot chili may be used), garlic, and coriander in a food processor and chop finely. Add the hot pepper, cumin, and salt and pulse a few times to mix. Place in a clean glas jar and cover with a little olive oil. Refrigerate.

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