The peppers were a mix of green and red varieties so, as you'd guess, the final product was more of an orange color. Not so authentic looking, oops. In the Middle East this stuff is either bright green or bright red.
But BOY DID IT PACK SOME HEAT! After a dollop on a cracker with cheese -- dollop being around 1/8 teaspoon - I had to spend ten full minutes eating palatte-cleansing food (aka, more cheese) before the sting wore off.
Also, note to self: wear gloves next time I make this. Three hours post-preparation my hands are still madly stinging.
In case you were uncertain, there will definitely be a next time... this stuff is incredible... In the right amount of course.
"s'chug" / hot chili pepper spread
6 hot chilies eg. Serrano or cayenne peppers, seeds removed, ribs intact
3 cloves garlic
2 Tbsp oil
1 tsp coriander
1/2 tsp cumin
1/2 tsp salt
Blend everything together in a food processor. Store in a glass jar in the fridge, topped with a bit of olive oil. Keeps for about a month (so says my source!)
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