 |
|
|
|
|
|
Zhoug Recipe
Wear rubber gloves when handling chili peppers. Removing the seeds is optional--keeping them in will make the zhoug even hotter!
Small green chili peppers (up to 2 dozen, depending on size. You'll probably need between 1/4 pound and 1/3 pound)
1/4 cup fresh parsley, chopped (look for the Italian flat-leaf variety, which is more flavorful)
1 cup cilantro (leaves only)
6 cloves garlic
3/4 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
2 teaspoons ground cumin
1 teaspoon vegetable oil
Water
1) Core and seed chili peppers. In a blender, puree enough chili peppers to make one cup. Set aside.
2) Add remaining ingredients and process until smooth, adding more oil or water if necessary. Return the peppers to the blender, and combine all ingredients.
Show Reviews (0)
|
 |
|
|
|
Copyright © 2004-2008, UBR, Inc. All Rights Reserved.
|