Condiment

Zhoug Hot Pepper Sauce

 

From Linda Bladholm’s A Fork on the Road

Condiment

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.

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