Title: Schug
Categories: Yemeni Condiment Spice
Yield: 1 Servings

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Here's a recipe for a green chili paste from the Yemen where it is used to add zest to a range of dishes. Its heat is as longlasting as its name is short.

Put a whole head of peeled garlic, a kilo of fresh green chillis (your choice but jalapenos suit me, unless you want to blow your socks off) and 2 good fistfuls of fresh coriander into a blender and zizz to a mush. Grind a tablespoon each of cumin seed, black peppercorns and coriander seeds with a teaspoon each of cloves and cardamom. Add to the chilli and garlic mixture with about 1.5 tablespoons of salt and stir thoroughly.

Pack into sterilised jars making sure there are no air pockets. "Seal" with a thin layer of oil. It should keep for up to 3 months in a refrigerator.

BTW does anybody have any suggestion for sites which feature unusual pickles, preserves and chutneys?? From: Roger Shezall Date: 27 Mar 97 Chile-Heads List Ä

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