These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Yemenite Chili Paste (Z’chug)
From Athens Locally Grown
<p>A spicy chile sauce made with green chiles — almost like a chutney — and an ingredient in Yemenite Eggplant Spread. Add chopped tomatoes or tahini to reduce heat. Serve with felafel or bread, or add to stews, soups or salads. Keeps covered in fridge for up to 2 months. From Gil Marks’s really excellent cookbook of Jewish vegetarian cooking from Africa to the Middle East to eastern and western Europe.</p>Source: Gil Marks, Olive Trees and Honey (Entered by Regan Huff)
Serves: 2 cups
Vegan!
Ingredients
8 oz.
small hot green chiles
1.5 c
chopped cilantro (or cilantro and parsley)
5 cloves
garlic
1/2 tsp
ground cardamom
1 tsp
ground cumin or caraway
1 tsp
salt
1.5 tsp
ground black pepper
2 Tbsp
olive oil (optional)
3 Tbsp
lemon juice (optional)
Step by Step Instructions
- Remove stems and seeds from chiles and purée in food processor or blender.
- With mortar and pestle or in blender, grind all ingredients together to produce a paste.