Red Schug Recipe

CURRENT VERSION 20250222EG1
ORIGINAL VERSION 20250129EG1 
		

I made it. It is killer hot and the flavors of the cumin, garlic, and cilantro come through very well!!

Note: This is a recipe, not a formula. A formula is exact, and dry products are weighed, not measured. This removes the air volume and guarantees a consistent result. However, for small quantities it doesn't really matter.

ONE CUP OF SZCHUG (8oz or 227gr)

INGREDIENTS

• 2 Tbsp (0.5oz or 14gr) crushed red peppers. I used Loma Vista Pequin Crush (Dried Chili Powder and Seeds), 6 Ounces, $8 at Amazon $3 at WalMart so do your own search for your area.
• 1 Ghost pepper. Adds color, and a lot of HEAT. $8-$10 at Amazon and available as concentrated paste also.
• 5-6 cloves of fresh peeled garlic. **will weigh next time**
• 1/2 cup of cilantro packed up. Here is where weighing it might make sense, but the amount of water in fresh cilantro is undefined so the measuring cup works.
• 1 tsp salt
• 1 tsp finely-ground (powdered) cumin.
• 4 tbsp of olive oil.
• Water to cover the stuff and rehydrate the chilis.

INSTRUCTIONS

1. PREP
• Cut the garlic cloves in half and remove the skin.
• Rinse, dry, and remove cilantro stems.
2. TURN IT INTO PASTE
• Throw it all in a food processor or Ninja or Magic Bullet.
• Cover with water to rehydrate the dry peppers.
• Wait 30 minutes OR until the water level has dropped by half.
• Shake violently because the chopper's smaller size means less knife surface to agitate the paste.
• Pulse until it looks like zchug.

ENJOY

`
Red Zchug Recipe by Ehud Gavron is licensed under a Creative Commons Attribution-Share Alike 3.0 United States License.