Red Zhug (Yemenite Hot Sauce) is a traditional Yemeni recipe for a traditional spice past made with red chillies blended with garlic, coriander leaves, spices and olive oil. The full recipe is presented here and I hope you enjoy this classic Yemeni dish of: Yemenite Hot Sauce (Red Zhug).
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Zhug, (or z,hug, zhoug, or schug) is a Yemenite hot sauce made with chiles as well as lots of cilantro, sometimes parsley, and a few spices. There are two types, red zhug made with red chiles (sometimes dried), and green zhug, made with fresh green chiles.
Ingredients:
150g hot red chillies (anything from cayenne up to red habaneros)
15 garlic cloves
fresh coriander leaves (picked from about 3 bunches)
extra-virgin olive oil
salt and freshly-ground black pepper, to taste
ground cardamom
whole cumin seeds
ground coriander seeds
Method:
The exact type of chilli you use will depend on how hot you want the zhug or you can use a blend. The important thing is that the chillies are hot.
Begin by removing the stems from the chillies (I don't personally de-seed but I'm a bit of a chilli fiend).
Combine the chillies and coriander leaves in a food processor along with the peeled garlic cloves.
Season with salt and pulse until everything is finely chopped.
Now add the spices: coriander, cardamom, cumin seeds, and black pepper to taste. Pulse to combine.
Finally, while the food processor is running, slowly drizzle in the olive oil until everything is emulsified.
First, remove the stems from the chiles. You can also remove the seeds by halving the chiles and scraping them out with a spoon or melon baller. It depends on how much heat you like.
Next, remove the leaves as best you can from the cilantro. Add both the cilantro and chiles to the bowl of a food processor along with the peeled garlic cloves and the salt and pulse everything until everything is pulverized.
After that, add the coriander, cardamom, cumin seeds, and black pepper and pulse. Store in a jar in the refrigerator, it will keep for a couple of weeks.
If you want to make green zhug, use green chillies instead of red ones.
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