---------- Recipe via Meal-Master (tm) v8.03

      Title: Yemenite Zhug (yemenite Hot Sauce)
 Categories: Sauce
      Yield: 1 servings

      1 lb Serrano chiles
      5    whole heads of garlic;
           -peeled
      1    bunch fresh cilantro; well
           -rinsed
      1 ts dried hot red pepper flakes;
           -or to taste
    1/2 ts powdered cumin 
           salt to taste
           olive oil to cover

  Date: Sun, 11 Feb 1996 08:20:37 -0800 (PST)

  From: Ivan Weiss <iwei-new@seatimes.com>

  This recipe is cribbed without permission from Joan Nathan: "Jewish
Cooking in America," (Knopf, 1994, $30 (and worth it)) so I feel
honor-bound to plug this terrific cookbook, which I'm sure contains
something for everybody -- even a chile-head, as I found out.

  Blend in food processor. Makes + or - about a pint. Stores well in
refrigerator.

  Now, some variations. Use habs, seeds and all. Serranos taste wonderful
but habs taste better and pack more kick. I use seeds and all, just cut
off the stems.

  Add some olive oil while blending. Your mileage may vary.

  For "dried hot red pepper flakes" I use my other killer app, habs and
chipotles, 1 to 1, ground fine.

  Does 5 whole heads of garlic seem a bit much? Resist the temptation to
scrimp. Inconceivable that a C-H would be a garlic wimp.

  You can't beat this combination of flavors. Add it to anything you can
think of. Let your imagination run wild. I use it a lot for salad dressing
bases.  For me, a dab of zhug, then olive oil and lemon juice, is all a
salad needs.

  CHILE-HEADS DIGEST V2 #238

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