Zhug is a fiery condiment popular in Israel where it was introduced by Yemenite Jews. Serve it with pita bread as a dip, or as a zesty sauce with grilled poultry or white fish. The recipe is not cast in stone – you can use flat leaf parsley instead of, or as well as, coriander, or use caraway seeds to replace the cumin. Peppercorns and chillies are a must, however.
mild green or red chillies4–5, deseeded and chopped
Put all the ingredients in a food processor and blend briefly to a coarsely- textured paste. Thin with alittle water, if necessary, to a salsa-like consistency. Store in a screw-top jar in the fridge for up to 2 weeks.