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This fiery condiment is Israel’s answer to salsa. Its popularity extends way beyond the Yemenite community. It’s enjoyed with a wide variety of dishes, from grilled chicken and seafood to breads. The recipe below gives you a green zehug. To make a red zehug, you’d use redjalapeños or Thai chilies.
In a food processor, finely chop the chilies, garlic, and cilantro. Add the lemon juice, water, cumin, salt, and pepper and grind to a smooth puree. (Add water as needed to obtain a pourable sauce.) Store the zehug in a glass jar, placing a piece of plastic wrap under the lid.