Just how spicy should the z’houg be is really up to you and much you can tolerate. The original z’houg is very, very spicy.
You can keep the z’houg in a sealed container in the fridge up to a week (although most people keep it for longer.) You can also freeze in small quantities in an ice cube tray.
Yemeni green Z’houg (chili pepper and cilantro salsa)
Course: Dips, pickles and relishesCuisine: Jewish, Israeli, YemeniDifficulty: EasyYieldscup
Prep time
10
minutesINGREDIENTS
5 Serrano or Jalapeno peppers
1 bunch cilantro (at least 1 cup of chopped leave)
4-6 garlic cloves, chopped
½ teaspoon ground cumin
Kosher salt to taste (start with ½ teaspoon)
1 tablespoon oil (optional, recommended if you want to keep for longer)
2 tablespoon water
DIRECTIONS
- Seed Serrano or Jalapeno if you’re nervous about the spiciness. Roughly chop the pepper.
- Put all ingredients in a food processor and mix to a a bit-chunky paste. Add an extra tablespoon of water if the mixture resembles a chopped salsa and not a paste. Adjust salt to taste.
- Keep in a sealed container in the fridge for a week or freeze for a few months.
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