RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Yemenite Chili Chutney: S'khug #2 (and Shatta) - pareve
Ruth Heiges wrote: > > S'khug > Hot Green Chili Chutney > > Green s'khug is generally "hotter" than the red. I'll see whether I > can find one for the latter. Ruth, The information you've supplied for zhoug and shatta (red zhoug) pecisely matches what I've learned from my reading, but frankly I'm confused. THE YEMENITE COOKBOOK, which is my source for the recipes, calls for red chili peppers for Shatta and green chili peppers for Zhoug. As you've said, the intended effect is that zhoug is supposed to be significantly hotter than Shatta (or red zhoug). In every other detail the two recipes are identical according to THE YEMENITE COOKBOOK. So here's the problem: My experience is that color no indication of heat. I've bought very mild green chile peppers (e.g. Anaheim) and I've bought hot green chile peppers(e.g. jalapeno). I've experienced the same variability buying red chile peppers. My only solution is to suggest that someone who wishes to make either Shatta or Zhoug, use a chile pepper for its degree of heat, regardless of its color. In a separate post, I'll share two Yemenite salad recipes which call for zhoug or shatta in the ingredient list. Karen Selwyn * * * * * * * Zhoug and Shatta: Yemenite hot sauce chili peppers 1 cup chopped parsley 1 cup chopped fresh coriander (cilantro) 1 1/2 tablespoon minced garlic 1 teaspoon pepper 1 teaspoon salt 1 teaspoon cumin 2 tablespoon olive oil In a blender, puree enough chili peppers to measure 1 cup. Puree the parsley and coriander together and mix well with the pureed chili peppers. Add the garlic, seasoning and olive oil and blend well. Store in a jar in the refrigerator. This condiment will keep for many months.
