Ingredients
| Green Bulgarian pepper — 1 pc. | |
| Hot green pepper — 3 pcs . | |
| Garlic — 1 head | |
| Parsley — 1 bunch | |
| Cilantro — 1 bunch | |
| Lemon — 1/2 pcs . | |
| Olive oil — 50 ml | |
| Spices — to taste | |
| Salt — to taste |
The Middle Eastern version of adjika — you’ll lick your fingers!
How to cook Shug — Yemeni hot pepper sauce
An excellent seasoning for lovers of original recipes.
Step-by-step recipe
| 1. |
Wash the vegetables and herbs thoroughly and dry them. Do the same with lemon. |
| 2. |
Bake green bell pepper in the oven — 5-10 minutes will be enough for the desired degree of readiness. Then carefully remove the charred skin under running water. Allow to cool slightly. |
| 3. |
Chop the parsley and pour it into a blender, then do the same with coriander greens. Peel the garlic head and disassemble it into cloves, then add it to the greens. Peel the hot pepper from the seeds and chop, then also transfer to the bowl of a blender. If you like it sharper, then you can leave the seeds. Finally, add baked Bulgarian pepper peeled from the skin and seeds to our mixture. |
| 4. |
Add olive oil to the preparation for our soup, then squeeze the juice of half a lemon into the same place. If the lemon is not sour enough for your taste, you can add a little vinegar. Grind the mixture in a blender until smooth — a minute should be enough. Add salt and spices, then mix everything well again. |
| 5. |
Our shug is ready. Bon Appetit! |
