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Shatta II (P, TNT)
Source: "Jewish Cooking in America," by Joan Nathan
Yield: 2 cups

1 pound Serrano peppers
5 whole heads garlic, peeled
1 bunch coriander, about 1 cup, well rinsed
1 teaspoon dried red hot pepper flakes, or to taste
1/2 teaspoon cumin
salt to taste
olive oil to cover

Place the peppers, garlic and coriander in the bowl of a food processor and chop fine.

Add the hot pepper, cumin and salt and mix well.

Place in a 2 cup glass jar and cover with olive oil.

Tip: use a tsp of this whenever you need a hot sauce. This Yemenite hot sauce is also called "zhoug" or "zhug."

Posted by Elaine Radis

Nutritional Info Per Serving: N/A