Red Skhug
20 minutes
Makes 1 jar
IsraeliA red skhug/zhug recipe
Ingredients
- 300 g Mild-medium fruity chillis
- 9 Garlic cloves
- 2 tsp Cumin
- 1 Lime
- 1 handful Coriander
- Tomato (optional)
- Pepper (optional)
- Extra Virgin Olive Oil
- Salt & Pepper
Steps
Prep
- Roughly chop the chillis (300 g), deseeding first if you want less heat.
- Peel the garlic cloves (9).
- Roughly chop the coriander (1 handful).
- Dice the tomato and/or pepper, if using.
Blend
- Combine the above ingredients in a blender and blitz.
- Add the cumin (2 tsp) and the juice of the lime (1).
- Add salt and pepper to taste.
Jar
- Decant into a clean jar/pot and finish with a layer of oil.
- T−20mPrepRoughly chop the chillis (300 g), deseeding first if you want less heat.
- T−20mPrepPeel the garlic cloves (9).
- T−18mPrepRoughly chop the coriander (1 handful).
- T−16mPrepDice the tomato and/or pepper, if using.
- T−14mBlendCombine the above ingredients in a blender and blitz.
- T−10mBlendAdd the cumin (2 tsp) and the juice of the lime (1).
- T−6mBlendAdd salt and pepper to taste.
- T−3mJarDecant into a clean jar/pot and finish with a layer of oil.
Prep
Method
- Roughly chop the chillis (300 g), deseeding first if you want less heat.
- Peel the garlic cloves (9).
- Roughly chop the coriander (1 handful).
- Dice the tomato and/or pepper, if using.
- Combine the above ingredients in a blender and blitz.
- Add the cumin (2 tsp) and the juice of the lime (1).
- Add salt and pepper to taste.
- Decant into a clean jar/pot and finish with a layer of oil.
Step 1 of 8
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.