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Preparation info
  • Makes about

    475 ml

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This is the Yemenite chilli sauce that has become Israel’s national condiment. It is hot with chillies, pungent with garlic and fragrant with exotic cardamom. Eat it with rice, couscous, soup or meat. Zchug may be red, green or, as here, somewhere in between.

Ingredients

  • 5–8 garlic cloves, chopped
  • 2–3 medium-hot chillies, such as jalapeño
  • 5 fresh or canned

Method

  1. Put all the ingredients except the sugar and salt in a food processor or blender. Process until well combined, then season with sugar and salt.

  2. Pour the sauce into a serving bowl, cover and chill in the refrigerator until ready to ser