| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Yemeni |
Sauce |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Serrano chiles |
| 5 |
|
Whole heads of garlic; peeled |
| 1 |
|
Bunch fresh cilantro; well rinsed |
| 1 |
ts |
Dried hot red pepper flakes; or to taste |
| 1/2 |
ts |
Powdered cumin |
|
|
Salt to taste |
|
|
Olive oil to cover |
INSTRUCTIONS
Date: Sun, 11 Feb 1996 08:20:37 -0800 (PST)
From: Ivan Weiss <iwei-new@seatimes.com>
This recipe is cribbed without permission from Joan Nathan: "Jewish
Cooking in America," (Knopf, 1994, $30 (and worth it)) so I feel
honor-bound to plug this terrific cookbook, which I'm sure contains
something for everybody -- even a chile-head, as I found out.
Blend in food processor. Makes + or - about a pint. Stores well in
refrigerator.
Now, some variations. Use habs, seeds and all. Serranos taste wonderful
but habs taste better and pack more kick. I use seeds and all, just cut
off the stems.
Add some olive oil while blending. Your mileage may vary.
For "dried hot red pepper flakes" I use my other killer app, habs and
chipotles, 1 to 1, ground fine.
Does 5 whole heads of garlic seem a bit much? Resist the temptation to
scrimp. Inconceivable that a C-H would be a garlic wimp.
You can't beat this combination of flavors. Add it to anything you can
think of. Let your imagination run wild. I use it a lot for salad dressing
bases. For me, a dab of zhug, then olive oil and lemon juice, is all a
salad needs.
CHILE-HEADS DIGEST V2 #238
Posted to CHILE-HEADS DIGEST V3 #093
Date: Tue, 3 Sep 1996 22:53:38 -0400 (EDT)
From: "Glen G. Hosey" <hosey@erols.com>
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”