The more I analyze recipes of skhug the more apparent it becomes that a universal, original skhug recipe does not exist. Some make an emphasis on chili or dry peppers, while others choose to accent the garlic notes. Red skhug can be found made with sweet peppers, hot peppers or any combination of the two. Since this spread is so good I think the more different recipes the better. The red skhug possesses an incredibly warm and inviting flame like color reminiscent of hot embers that will both heat up your mouth and warm your spirits.
Red and green skhug differ from each other in both taste and color but are similar in their tastiness. It is impossible to say which one I like better, these varieties of skhug have brought new life to my kitchen and table.
- 1 small bunch of parsley (about 1 cup pressed)
- 4 red jalapeno or fresno chili peppers, flesh and seeds removed
- 1 roasted red pepper
- 5-6 cloves of garlic
- ½ tsp ground cumin
- ½ tsp ground cardamom
- ½ tsp ground black pepper
- 1/8 tsp ground cloves
- 1/8 tsp ground allspice
- Juice of ½ lemon
- ¼ cup extra virgin olive oil
Blend all ingredients in a food processor or blender until smooth thick sauce.
Store in a jar in a refrigerator.
Serve with flat bread (pita, naan, tortilla, and so on.), crackers, toasted bread, with hummus, falafel, fish, meat, kabobs, poultry, and so on.
When making skhug for the first time, try this recipe ‘as is’. Next time you can make adjustments to the ingredients (lemon juice, pepper or garlic) according to your personal taste.
After blending the sauce, don’t forget to add pieces of bread into the empty food processor bowl to get flavorful breadcrumbs for soups, salads, gratin, pasta, and so on. Breadcrumbs can be stored in a freezer.
Cook with pleasure and enjoy the world!