* Exported from MasterCook *
Israeli Green Chili-Cilantro Relish - Zhug
Recipe By :Gil Hovav, Israeli food writer
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Amount Measure Ingredient -- Preparation Method
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10 garlic cloves -- about 1 1/2 ounces
6 ounces long green mildly hot chilies -- (about 10)
1 teaspoon cardamom seeds -- or 1 1/2 tablespoons cardamom pods, opened
2 cups cilantro -- approximately (4 ounces)
1 teaspoon fresh ground cumin
1 pinch salt
1 pinch black pepper
Peel the garlic cloves.
Wash and stem the chilies and chop them WITH the seeds.
Crush the cardamom seeds to a powder in a mortar.
Put all the ingredients into a food processor and grind to a paste.
Store in a clean, covered jar in the refrigerator.
Zhug can be made up to a week in advance.
Makes 1 1/2 cups (6 one-quarter cup servings)
Note to the Cook: Finding the right chili is easy in the summer when farmers' markets offer a good variety of peppers with great flavor as well as substantial heat. The long, thin green chilies in Asian markets are ideal. Another good choice are New Mexico chilies or poblanos. I find jalapeno peppers unpredictable; if too hot the relish will be inedible.
For best results, buy cardamom in seed or pod form and grind just before using.
Cuisine:
"MidEastern"
Source:
""Mediterranean Grains and Greens" by Paula Wolfert, 1998"
S(Formatted by Chupa Babi):
"Aug 2011"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 45 Calories; 1g Fat (9.9% calories from fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 45mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 253 0 3616 0 0
