This Israeli-inspired gorgeous lush green sauce packs quite a punch with delightful aromas of cilantro, garlic, cumin and cardamom. This light, low calorie yet rich and creamy sauce is spiced up with hot red peppers. It is traditionally served with Middle Eastern hilbeh, falafel or shawarma but don't you hesitate to add this versatile dip to soups, stews, pilafs, game, chicken, steaks or flatbreads. Smart Recipes, Middle Eastern Recipes, Vegetables Recipes, Recipes Vegetables Middle Eastern Skhug Skhug Recipe | PT10M Serves 12 Ingredients: 4 Cloves Garlic 8 Small Hot Red Peppers 1 Lime 1 Teaspoon Cardamom 1 Teaspoon Cumin 1 Teaspoon Salt 0.5 Teaspoon Ground Black Pepper 0.5 Cup Olive Oil 3 Bunches Fresh Cilantro In a food processor, add cilantro and pulse till shredded. Add olive oil and lime juice and pulse till a green paste is formed. Add garlic and pulse till well combined. Add red peppers and pulse till small red flecks are formed. Add spices, salt and pepper and pulse till well combined. You can store this sauce in refrigerator by placing into in a sealed container for about 2-3 weeks or for up to 6 months in the freezer.

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