Zhug -- Yemeni Chile Garlic Sauce
- 6 ounces fresh jalapenos, coarsely chopped (about 6 medium)
- 12 garlic cloves
- 14 cup water
- 1 teaspoon ground cumin
- 10 black peppercorns
- 14 teaspoon cardamom seed (from a green cardamom pod)
- 12 teaspoon salt
- Whirl all ingredients in a blender until smooth.
- Zhug can be kept, covered with a thin layer of olive oil and refrigerated in an airtight container for 2 weeks or frozen in ice cube trays, then transferred to a freezer bag and kept 2 months.
fresh jalapenos, garlic, water, ground cumin, black, cardamom, salt
Taken from www.food.com/recipe/zhug-yemeni-chile-garlic-sauce-466137 (may not work)