This recipe is for Yemeni green “skhug”, or hot sauces, it is added to almost everything, actually to everything, including falafel and shawama, but outside of the Israeli community it would probably be called relish or chili sauce, but it is a condiment not to be eaten in spoonfuls! It is the best hot chili relish you will ever taste!

 You can vary the level of hotness, by using only green chilies or adding more and more red chilies. I suggest making it with green chilies only in the beginning, and then work up your courage! It really is easy to make so give it a try, if you like it hot and spicy you won’t be disappointed! The not-so-secret ingredient which gives it all it’s flavor is the coriander.

Image via Wikipedia

Ingredients

• A whole head/bulb of garlic peeled but no need to crush or cut.
• 3 large handfuls or bags of coriander/Cilantro
•  Approximately 10 green chili peppers, for the next level of hotness add 2 hot red chili peppers. I’m referring to fresh peppers not dried.
• Approximately 1/2 cup water.
• 1/2 tsp salt.

Method

1. Basically you dump it all in a blender and mix it all up until it is an almost smooth consistency. However either it’s my blender that’s buggered or you have to add all the ingredients slowly and blend them in batches.
2. Once you are done you will have enough to last you for a few weeks so separate it into a few small containers and freeze.
3. Tip: Wear gloves or plastic bags on your hands when working with chilis. If you do get some on your hands try rinsing them in lemon juice afterwards.