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Yemenite Chili Paste (Z’chug)

From Athens Locally Grown

<p>A spicy chile sauce made with green chiles &#8212; almost like a chutney &#8212; and an ingredient in Yemenite Eggplant Spread. Add chopped tomatoes or tahini to reduce heat. Serve with felafel or bread, or add to stews, soups or salads. Keeps covered in fridge for up to 2 months. From Gil Marks&#8217;s really excellent cookbook of Jewish vegetarian cooking from Africa to the Middle East to eastern and western Europe.</p>
Source: Gil Marks, Olive Trees and Honey (Entered by Regan Huff)
Serves: 2 cups

8 oz. small hot green chiles
1.5 c chopped cilantro (or cilantro and parsley)
5 cloves garlic
1/2 tsp ground cardamom
1 tsp ground cumin or caraway
1 tsp salt
1.5 tsp ground black pepper
2 Tbsp olive oil (optional)
3 Tbsp lemon juice (optional)

Step by Step Instructions
  1. Remove stems and seeds from chiles and purée in food processor or blender.
  2. With mortar and pestle or in blender, grind all ingredients together to produce a paste.