Red Skhug

Ingredients

1. 300g mild-medium fruity chillis
2. 9 - Garlic cloves
3. 2 tsp - Cumin
4. 1 - Lime
5. 1 handful - Coriander
6. 1 - Tomato (optional)
7. 1 - Pepper (optional)
8. Extra Virgin Olive Oil
9. Salt & Pepper

Directions

1. Roughly chop (optionally deseeding) the chillis
2. Peel the garlic cloves
3. Roughly chop the coriander
4. Dice the tomato and/or pepper
5. Combine the above ingredients in a blender and blitz
6. Add the cumin and the juice of the lime
7. Add salt and pepper to taste
8. Decant into a clean jar/pot and finish with a layer of oil

Serving suggestions

Skhug goes fantastically with kebabs, falafel, or just eat it with pita.
The skhug will be initially quite hot, but after a night in the fridge the heat should temper. I’ll happily add skhug to burgers, hot dogs, any anything else.