Originally from Yemen, this fiery condiment has a dense, round flavor that comes from a variety of fresh chiles, herbs, and spices. It's intense and a bit sweet from the fried peppers that make up its base. I like to spoon a bit of it over my hummus, then swipe a bit of pita through them one at a time.
The spice level of Fresno chiles can vary. If you’d like more heat, stir in ½ to 1 teaspoon cayenne or ground chile flakes.
Recipe information
Yield
Makes 1 cup
Ingredients
Preparation
Step 1
Add the oil to a large sauté pan and place on the stove over high heat. Once the oil is hot, add the bell peppers and chiles and fry while continuously stirring for about 10 minutes, until the peppers start to blister and darken in color. If at any time the peppers start to burn, decrease the heat slightly.
Step 2
Remove the peppers and chiles from the oil, set aside, and let cool. Add the cooled fried peppers and chiles and the paprika, turmeric, cloves, cardamom, cumin, salt, garlic, and lemon juice to a food processor and blend, stopping to scrape down the sides of the bowl with a spatula when necessary, until the mixture is the consistency of a chunky puree, about 2minutes. Transfer to a bowl and set aside to cool, then add the cilantro and stir to combine. Store in an airtight container in the refrigerator for up to 2 weeks.
Recipe notes
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