---------- Recipe via Meal-Master (tm) v8.03
 
       Title: Yemenite Zhug (yemenite Hot Sauce)
  Categories: Sauce
       Yield: 1 servings
 
       1 lb Serrano chiles
       5    whole heads of garlic;
            -peeled
       1    bunch fresh cilantro; well
            -rinsed
       1 ts dried hot red pepper flakes;
            -or to taste
     1/2 ts powdered cumin
            salt to taste
            olive oil to cover
 
   Date: Sun, 11 Feb 1996 08:20:37 -0800 (PST)
 
   From: Ivan Weiss <iwei-new@seatimes.com>
 
   This recipe is cribbed without permission from Joan Nathan: “Jewish
 Cooking in America,” (Knopf, 1994, $30 (and worth it)) so I feel
 honor-bound to plug this terrific cookbook, which I'm sure contains
 something for everybody -- even a chile-head, as I found out.
 
   Blend in food processor. Makes + or - about a pint. Stores well in
 refrigerator.
 
   Now, some variations. Use habs, seeds and all. Serranos taste wonderful
 but habs taste better and pack more kick. I use seeds and all, just cut
 off the stems.
 
   Add some olive oil while blending. Your mileage may vary.
 
   For “dried hot red pepper flakes” I use my other killer app, habs and
 chipotles, 1 to 1, ground fine.
 
   Does 5 whole heads of garlic seem a bit much? Resist the temptation to
 scrimp. Inconceivable that a C-H would be a garlic wimp.
 
   You can't beat this combination of flavors. Add it to anything you can
 think of. Let your imagination run wild. I use it a lot for salad dressing
 bases.  For me, a dab of zhug, then olive oil and lemon juice, is all a
 salad needs.
 
   CHILE-HEADS DIGEST V2 #238
 
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