Zhug - Mediterranean Hot Sauce
- 2 Batches Parsley
- 2 Batches Coriander
- 1 Garlic Head, pealed
- 10 Chili Peppers (green or red)
- ½ Cup Olive Oil (110ml)
- 50 Grams Ice (2-3 cubes)
- 2 Tsp Salt
- ½ Tsp Ground Cumin
- ½ Tsp Hawaij Spice (optional)
- Chop up parsley and coriander roughly, keeping the stems
- In a food processor or blender, add ice, chili peppers, garlic and salt. Puree until finely chopped
- Add parsley and coriander and half the olive oil, puree until smooth
- Add cumin and hawaij (if using) and blend while drizzling the olive oil in a steady stream
- Transfer to an airtight glass container and cover the top with olive oil
- Eat immediately or keep in the refrigerator for up to one month, covering with some more olive oil after each use
- Taste improves a lot after 2 weeks and only continues to develop
Recipe by at https://www.kerenruben.com/vegetarian/zhug-mediterranean-hot-sauce/%20
3.5.3226