Red Z’hug

By ltrodrigu

Ingredients

• 3/4 pound fresh red chili peppers, such as cayenne, stemmed and halved
• 8 garlic cloves
• 1 1/2 cup packed cups cilantro leaves
• 3/4 teaspoon fine sea salt
• 3/4 teaspoon whole cumin seeds
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil

Details

Servings 2
Adapted from wsj.com

Preparation

Step 1

Place chilies, garlic, cilantro and salt in a blender or food processor and pulverize, stopping to scrape down sides as necessary. Add cumin, cardamom, coriander and pepper. With motor running, slowly add olive oil until well combined.

Transfer z’hug to a glass jar or other airtight container. It will keep in the up to 2 weeks and in the freezer up to 3 months.

Serve with Kubaneh (see 'Breads')