Vered's Israeli Cooking

Yemeni green Z’houg (chili pepper and cilantro salsa)

Vered Guttman

z'houg yemeni salsa

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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)
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Yemeni green Z’houg (chili pepper and cilantro salsa)

Recipe by Vered GuttmanCourse: Dips, pickles and relishesCuisine: Jewish, Israeli, YemeniDifficulty: Easy
Yieldscup
Prep time

10

minutes

INGREDIENTS

  • 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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