Red Schug
Servings
3 Servings
Ingredients
- 3 tablespoons crushed red pepper or dried chiles rehydrated in hot water until soft (about 15 minutes), drain water before using
- ½ pound red peppers stemmed, seeded and coarsely chopped (use bell pepper if you don't want it too spicy or red jalapenos if you want it spicy or a mix)
- 6 large juicy cloves garlic coarsely chopped
- 2 teaspoons cumin
- ¼ cup extra virgin olive oil
- Salt to taste
- Water as needed
Instructions
- Process crushed red pepper, fresh peppers, garlic, cumin, evoo and salt, adding water as necessary to create a thick paste.
- Store schug covered in the refrigerator, covered, for up to 1 month, or freeze for 2 months.