Zchug (Yemenite Green Sauce)

Zchug (Yemenite green sauce)
Zchug goes with everything -- soups, cream cheese, pasta, sandwiches, sauces, grilled meat... I usually make a big batch and freeze it. 

5 hot peppers
3 cups roughly chopped cilantro
4-5 garlic cloves
1 tsp cumin
1/2 tsp salt
pinch black pepper

2-3 green cardamon pods

1. Stem and seed peppers (when I feel daring/lazy, I don't seed them) and WEAR GLOVES as you do so.
2. Remove seeds from the cardamon pods and discard the green pods.
3. Wash the cilantro. Dab off the water, andlet dry for a half hour or so. Chop.
4. Add everything to food processor, or use an immersion blender.
5. Blend until you get a pesto-like consistency.
6. Taste and adjust to taste. If it is too hot, add a green pepper. Just make sure that it is dry (dab with a paper towel). Some people add coriander seeds.
7. Put in a glass and add a layer of olive oil.


From member Katja Vehlow