+
0 (0)

Sauces and Condiments

Zehug (chile-garlic relish)

Zehug (chile-garlic relish)
Ricardo DeAratanha / Los Angeles Times

When I married into a Yemenite family in Israel more than 40 years ago, it raised some eyebrows. Since my family was of Polish and Russian origin, I was embracing a different culture, including foods that were unlike the Ashkenazi ... Read more

Total time: 10 minutes | Makes 1/4 to 1/3 cup
  • 1 jalapeno, serrano or red Fresno chile, cut in a few pieces, with seeds left in
  • 3 garlic cloves, peeled and halved
  • 1/2 cup (packed) cilantro sprigs, chopped a few times
  • 1 to 2 teaspoons water, more if needed
  • Salt

Step 1Place the chile and garlic in a mini food processor. Chop until fine. Add cilantro and finely chop.

Step 2Add 1 teaspoon water. Process to form a paste, adding a little more water if needed. Season to taste. Refrigerate in a covered container until ready to serve.


HAVE YOU TRIED


République's chocolate fondant cake
République's chocolate fondant cake

Iced somen noodles with chicken and vegetables with spicy ginger sesame sauce
Iced somen noodles with chicken and vegetables with ...

Egg salad sandwich with dill
Egg salad sandwich with dill

Portabello Mushroom Sandwich
Portabello Mushroom Sandwich

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Fresh herb za’atar
Fig-tamarind ketchup
Bordelaise sauce
Basic tomato sauce