How to Make Zhug: Yemeni Chile Paste from Fiery Ferments

Toast cumin seeds, cardamom pods, and black peppercorns in a dry skillet over medium heat until fragrant, about 2-3 minutes.

Allow toasted spices to cool slightly, then grind them in a spice grinder or mortar and pestle until fine.

In a food processor, combine fresh cilantro, green chili peppers, and garlic.

Add the ground spices, salt, lemon juice, and olive oil to the food processor.

Blend the mixture until smooth, adding water gradually to reach desired consistency.

Taste and adjust seasoning with more salt or lemon juice if needed.

Transfer the zhug to a serving bowl and let it sit for at least 30 minutes to allow flavors to meld.

Equipment Needed

Dietary