From Linda Bladholm’s A Fork on the Road
Zhoug Hot Pepper Sauce
Use this Yemeni hot sauce, adapted from “The Food of Israel” by Sherry Ansky (Periplus, 2000), to rev up falafel and hummus or spread on seafood or chicken before cooking.
1 large bunch fresh cilantro, rinsed
3 or 4 fresh green jalapeño peppers, coarsely chopped (with seeds)
3 garlic cloves, crushed
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
Place all the ingredients in a food processor or blender and process into a thick paste. Makes about 3/4 cup of sauce.
Per tablespoon: 4 calories (14 percent from fat), 0.1 g fat (0 saturated, 0 monounsaturated), 0 cholesterol, 0.2 g protein, 0.8 g carbohydrates, 0.3 g fiber, 3 mg sodium.