A Yemeni chile paste with a hint of sweet spice. Spread on pita bread; stir into veggie stews, soups, or sauces; and add to grilled sweet potatoes or wherever you want extra heat & spice! 4 oz. fresh green or red chiles (Poblanos are great!) 1 tsp. black peppercorns 1 tsp. cumin seeds 1 tsp. caraway seeds ½ tsp. ground cardamom ½ c. coarsely chopped parsley ½ c. coarsely chopped cilantro 4 garlic cloves, peeled & chopped olive oil to moisten pinch sea salt

Remove seeds & veins from the chiles, chop by hand or in a food processor & set aside (if using a food processor, stand back—the volatile oils can be irritating). Crush the peppercorns & spices in a mortar (or blend in a spice grinder). Add chopped chile, parsley, cilantro & garlic & continue to work to a smooth paste. Add oil to moisten–the zhough should have a paste-like consistency–and a pinch of salt. Keep refrigerated & use within a few days.

Adapted from Local Flavors: Cooking & Eating from America’s Farmers’ Markets by Deborah Madison