I have a thing for spicy.
Not a HUGE thing.
But I like my food to have some kick.
For this reason, about once a year, I buy a small container of green Schug, a Middle-Eastern hot pepper dip. I use it sparingly to add that certain something to various foods, including eggs, sandwiches, chummus...just about anything.
Last week, I was walking through the produce aisle and noticed a package of bright red, flawless hot peppers...for $1. I had no clue what I would use them for, but I bought them.
Then on Friday, I thought, "Schug! Yay!"
This schug recipe comes out spicy, but not TOO spicy. It's flavorful, but with that certain kick you look for in a hot pepper sauce.
Goes well with Challah and chummus.
(Note: I didn't measure anything, so there are no measurements. I'm trying to guess, but I wouldn't worry too much about getting it exact.)
- 1 Cup hot peppers, stems and seeds removed
- 1/2 tsp olive oil
- 1 tsp lemon juice
- 2 cloves garlic
- 1/2 tsp chopped parsley (fresh is best, but dried will work fine.)
- Puree ingredients together.
- Store in an airtight container in the fridge. It will be very sharp right after pureeing. If you let it sit an hour or two, it will be much milder.