S'khug
Ingredients
A note about gluten: When gluten-free spices are used, this recipe is gluten free.
1 tbsp.
crushed red pepper flakes (or to taste)
1 tbsp.
water
1 tsp.
ground cumin
½ tsp.
ground cardamom
½ tsp.
ground coriander
¼ tsp.
whole caraway seeds
1 bunch
fresh cilantro
4
jalapeño peppers, stemmed and seeded
3 cloves
garlic
¾ tsp.
kosher salt
2 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
¼ cup
Kowalski’s Extra Virgin Olive Oil (or to taste)
- kosher salt and freshly ground Kowalski’s Black Peppercorns, to taste
Directions
- In a small mixing bowl, combine crushed red pepper flakes and water; set aside for 5 min.
- Heat a small skillet over medium heat; add cumin, cardamom, coriander and caraway seeds. Shake pan; remove from heat when spices are warm and fragrant.
- In a food processor, combine cilantro, jalapeños, garlic, salt, lemon juice and warm spices; blend until smooth.
- Using an oil spout, slowly drizzle in oil until mixture reaches a pesto-like consistency. It should be glossy, smooth and coat the back of a metal spoon without running off quickly.
- Season with salt and pepper to taste.
- Use immediately or store in the refrigerator, covered, with a thin layer of olive oil for up to 3 days.
Tasty Tip:
- This spicy, herby sauce is a staple condiment in Israeli cuisine. Try serving it with our recipe for Seven-Spice Roasted Chicken Wings.
