Zhug III
Zhug is a fiery green or red herb and chile paste from Yemen, and this version is built on a heavy hand of garlic: four whole heads against two bunches of coriander. Cumin and sweet paprika give it warmth and color, while a little citric acid adds sourness without extra liquid. Seal the jar under a film of olive oil and it keeps in the refrigerator, ready to spoon onto eggs, grilled meat or flatbread.
Instructions
Put the peeled garlic, chile peppers and fresh coriander into a blender or food processor. Blend them together until they are finely chopped.
Pour in the olive oil and keep blending until the mixture is well combined and ground into a thick paste.
Scrape the ground mixture into a bowl. Stir in the paprika, cumin, salt and citric acid, and mix until the spices are evenly distributed.
Pack the sauce into a plastic or glass jar and pour a layer of olive oil over the top. Store the jar in the refrigerator.
Make it personal.
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