Shared by Einat Admony
Extra Spicy S'chug (Yemenite Hot Sauce)
Yield: 1 1/2 cupsThis recipe was shared by Einat Admony. Read more about her family in "Schmaltzy Spotlight / Einat Admony: Why Yemenite Shabbos is Good for Your Belly but Bad for Your Social Life" and try her recipe for kubaneh (Yemenite overnight bread).
Ingredients
- 15 garlic cloves, peeled and coarsely chopped
- 2 to 3 jalapeño chiles, cored, seeded, and coarsely chopped
- 4 dried red chiles
- ½ teaspoon ground cardamom
- ½ teaspoon ground cumin
- 2 cups packed fresh cilantro leaves
- 1 teaspoon kosher salt
- ¾ cup canola oil
Preparation
Step 1
Place the garlic cloves, jalapenos, red chiles, cardamom and cumin in a food processor and blend for about 15 seconds until a paste is formed. Add the cilantro, salt and oil into the food processor and blend for about 30 seconds until the mixture is smooth and blended.
Step 2
Serve at room temperature.
Step 3
Make Ahead: Transfer the hot sauce into an airtight container and store in the refrigerator for up to one month.
