Title: Zhoug
Categories: Condiment Jewish Yemeni
Yield: 1 Batch

		Small green chili peppers
		;(I used abt. 30 jalapenos)
1	c	Parsley, chopped
		; (took abt. 1/2 bunch, & I
		; included the stems, too)
1	c	Cilantro, fresh, chopped
		; including stems
1 1/2	tb	Garlic, minced
		;abt. 12 lg. cloves
1	ts	Pepper, fresh ground
1	ts	Salt
1	ts	Ground cumin
2	tb	Olive oil

In blender, puree enough chili peppers to measure one cup when done. Puree parsley & cilantro together; blend well w/the pureed chili peppers. Add garlic, seasonings, & olive oil. Again blend well.

Store zhoug, refrigerated. Will remain fresh for many months.

Yield: 1 1/2 cups.

The author writes: "Spicy zhoug is a source of pride among the Yemenite population. Made with the sharpest of chili peppers, it is eaten with classically oriental Jewish meals.

"More than just a condiment, zhoug is a tradition. Yemenites believe that daily consumption of zhoug wards off disease and strengthens the heart. Zhoug can be an addition to salads and a sauce for various kinds of meat, fish, and poultry dishes."

Caution: While quite hot, this stuff is addictive! It's excellent slathered on Saltines and accompanied by a cold brewski. I've seen people go through entire containers of zhoug, which was nicknamed "Truth or Dare" here to separate the wheat from the chaff as far as heat lovers go.

From The Yemenite Cookbook by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pg 8. ISBN 0-8050-0394-0. Posted by Cathy Harned.

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