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.
