Wow, what a kick! One taste and I was immediately addicted. All I could think was, “What can I put this on? I want to put it on everything!”

What caused this reaction? Z’houg, a Yemenite green chili paste I made with jalapeno peppers and parsley from my garden combined with garlic and a bunch of spices, including black peppercorns one of my daughter’s friends brought back from India.

I waited an hour and then put some on my egg bagel for lunch. I will say it again, “wow!”

I can’t wait to see what else I can put it on!

I may need to make some Yemenite flatbread 🙂

Z’houg (Yemenite Green Chili Paste)

from The World at Table by Matthew Goodman

1 cup parsley leaves (from the garden)

3 tsp cumin seeds

4 tsp black peppercorns

1 tsp caraway seeds

8 cloves

8 cardamom pods

1 tsp salt

8 garlic cloves

1/4 lb jalapeno peppers, stems cut off

3 Tbsp olive oil

Directions

Combine all of the ingredients in a food processor.

Process to a rough paste.

Transfer to a tightly closed jar and refrigerate until ready to use. It will keep in the refrigerator for several weeks.

Makes about 1 cup.