Many of the cuisines from countries in the Middle East and Mediterranean include spicy food, so it is no surprise that here in Israel, schoog, or hot pepper relish, is a staple amongst those with Sephardic or Yemenite heritage. My husband's family hails from Morocco, so I have also learned to prepare hot peppers to his liking, and as my children have grown older, I have also started to make some or our favorite Moroccan dishes just a bit on the spicy side.
This hot pepper relish is a great way to become familiar with the delicious side of something that uses hot peppers, and you can choose to make it fairly mild or very hot, you decide! My kids love it, and now no shabbos table is complete without this tasty relish, which is especially delicious when eaten with techina and or course a nice selection of Moroccan salads.
You'll Need:
- 1 cup chopped fresh coriander
- 1 head of garlic- peel the cloves
- 1 cup chopped hot green peppers, for a hot relish, for a milder relish go with 1/2 cup
- 1/4 cup olive oil
- 1 tsp salt
Preparation:
In a food processor, chop the garlic, and then add the coriander and the olive oil. Stir if necessary to that coriander gets chopped. Add the hot peppers and the salt and continue to pulse until a not too watery yet finely chopped consistency is reached. You can always a some more olive oil if needed.
That is it, enjoy! Oh, and yes this does not make a huge quantity, I usually make a batch at least twice this big, but for starters keep these amounts to try out this new taste.
