*NOTE* This post is mainly about how to create your own recipe, so if you're just looking for an existing one, I'll save you the reading. simply scroll down, I translated several recipes.
Skhug originated from Yemen and has an important part in the local cuisine.
Just like its North-African relative - Harissa, it was never meant to be a hot sauce (or a sauce of any kind), even though it's now commonly treated and made as one.
The idea behind the Skhug was combining the basic ingredients of the local cuisine, in purpose of making a already made blend to be used while cooking.
This fresh and flavorful paste quickly became a household name after the somewhat shocking discovery it could be used with sandwiches, salads and basically anything you wish.
The very basic recipe includes the following:
This cultural encounter "evolved" many other dishes, but today we talk about the Skhug.
I assume because some people were not used to spicy food, ways to dilute the heat were invented. the most common one is adding tomatoes to the mix.
I'm guessing it's more aesthetic than anything else, but at one point most people started adding Cilantro only to Skhug made with green peppers, and tomatoes to Skhug made with red ones. I assure you both taste excellent with any type of peppers.
Various spices are added as well. the most noticeable ones are Cumin powder - made from Cumin seeds (I personally suggest using a fresh grind powder), Turmeric powder - made from Turmeric roots (mainly for color) and sometimes even Hawiage - Yemenite spice mix for soups (Yemen's biggest secret, lol).
To create your own usable amount of Hawiage, get the following:
What about the actual peppers? well, in Yemen they usually use some of the hotter, smaller Asian varieties. because those are not exactly rich in flavor, they also add a certain amount of sweet fleshier peppers from the Indian area.
In Israel the use of larger hot peppers from North and South-Africa is more common, although the use of some more popular peppers such as Serrano do exist. An example of those larger peppers is the Red Sultan (or simply Sultan) which grows in North-Africa. the peppers somewhat look like a Whippet's Tail. because I haven't tasted a Whippet's Tail I can't say, but they might be the same. Some of those peppers are not especially hot, so peppers such as the Sha'te is used. it has a very nice fruity flavor and scent. Sometimes they are used alone, without any other types of pepper. Also common is the African Birdseye, but because this pepper is not rich in flavor, it is usually used in a dry form for adding heat and nothing more.
You can basically use any pepper you wish, but fleshier ones would be better.
Now the actual making of the Skhug.
Because the idea behind the Skhug is using fresh ingredients, all you need is a food processor.
To prepare the peppers, all you need to do is to wash them and remove any stems, if they're too big to fit the food processor, cut them into smaller pieces. the Cilantro should be washed and chopped. the tomatoes as well.
First start processing the peppers in small bunches, then add the Cilantro and tomatoes (if used). Now I personally don't use tomatoes, but roasting them first would be a good idea. roasting the peppers is also possible, but if you want to keep that fresh flavor, don't roast more than half.
After you added the peppers, tomatoes and Cilantro, add the garlic and olive oil.
Garlic should be added according to personal taste, and if you wish to get the right texture, add 1 tea spoon of olive oil per 100 - 150 grams (3.5 - 5.3oz) of a already processed product depends on preference. if you wish to get a more liquid product, do not use water or water-based substances, it will ruin your Skhug. simply add more oil, it has a very nice quality of absorbing flavor and color (I don't like oily food, so I just use little oil).
Only after doing all of the above, add the dry ingredients (usually spices) and blend it manually into the mix (you'll thank me later for that one).
Put it in a jar (preferred glass) and let it sit overnight in the fridge.
--------------------
Recipes (Not exactly the way I like it, but if you're too lazy to create your own recipe, lol)
*They were not written by me
--------------------
I did my best covering everything, but if there's any questions. you're more than welcome to ask.
Skhug originated from Yemen and has an important part in the local cuisine.
Just like its North-African relative - Harissa, it was never meant to be a hot sauce (or a sauce of any kind), even though it's now commonly treated and made as one.
The idea behind the Skhug was combining the basic ingredients of the local cuisine, in purpose of making a already made blend to be used while cooking.
This fresh and flavorful paste quickly became a household name after the somewhat shocking discovery it could be used with sandwiches, salads and basically anything you wish.
The very basic recipe includes the following:
- Chile peppers - as main component
- Cilantro (leaves)
- Garlic
- Olive oil
This cultural encounter "evolved" many other dishes, but today we talk about the Skhug.
I assume because some people were not used to spicy food, ways to dilute the heat were invented. the most common one is adding tomatoes to the mix.
I'm guessing it's more aesthetic than anything else, but at one point most people started adding Cilantro only to Skhug made with green peppers, and tomatoes to Skhug made with red ones. I assure you both taste excellent with any type of peppers.
Various spices are added as well. the most noticeable ones are Cumin powder - made from Cumin seeds (I personally suggest using a fresh grind powder), Turmeric powder - made from Turmeric roots (mainly for color) and sometimes even Hawiage - Yemenite spice mix for soups (Yemen's biggest secret, lol).
To create your own usable amount of Hawiage, get the following:
- 3 table spoons of grind black pepper
- 3 table spoons of Cumin powder
- 1 tea spoon of Cardamom powder (made from Cardamom pods)
- 2 tea spoons of Turmeric powder
- 1 table spoon of grind dried Cilantro
What about the actual peppers? well, in Yemen they usually use some of the hotter, smaller Asian varieties. because those are not exactly rich in flavor, they also add a certain amount of sweet fleshier peppers from the Indian area.
In Israel the use of larger hot peppers from North and South-Africa is more common, although the use of some more popular peppers such as Serrano do exist. An example of those larger peppers is the Red Sultan (or simply Sultan) which grows in North-Africa. the peppers somewhat look like a Whippet's Tail. because I haven't tasted a Whippet's Tail I can't say, but they might be the same. Some of those peppers are not especially hot, so peppers such as the Sha'te is used. it has a very nice fruity flavor and scent. Sometimes they are used alone, without any other types of pepper. Also common is the African Birdseye, but because this pepper is not rich in flavor, it is usually used in a dry form for adding heat and nothing more.
You can basically use any pepper you wish, but fleshier ones would be better.
Now the actual making of the Skhug.
Because the idea behind the Skhug is using fresh ingredients, all you need is a food processor.
To prepare the peppers, all you need to do is to wash them and remove any stems, if they're too big to fit the food processor, cut them into smaller pieces. the Cilantro should be washed and chopped. the tomatoes as well.
First start processing the peppers in small bunches, then add the Cilantro and tomatoes (if used). Now I personally don't use tomatoes, but roasting them first would be a good idea. roasting the peppers is also possible, but if you want to keep that fresh flavor, don't roast more than half.
After you added the peppers, tomatoes and Cilantro, add the garlic and olive oil.
Garlic should be added according to personal taste, and if you wish to get the right texture, add 1 tea spoon of olive oil per 100 - 150 grams (3.5 - 5.3oz) of a already processed product depends on preference. if you wish to get a more liquid product, do not use water or water-based substances, it will ruin your Skhug. simply add more oil, it has a very nice quality of absorbing flavor and color (I don't like oily food, so I just use little oil).
Only after doing all of the above, add the dry ingredients (usually spices) and blend it manually into the mix (you'll thank me later for that one).
Put it in a jar (preferred glass) and let it sit overnight in the fridge.
--------------------
Recipes (Not exactly the way I like it, but if you're too lazy to create your own recipe, lol)
*They were not written by me
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I did my best covering everything, but if there's any questions. you're more than welcome to ask.
