Name: Red Zhoug
Yield: Makes 1 cup
Ingredients: 1 cup grapeseed oil; 2 large red bell peppers, stemmed and seeded, cut into 8 pieces; 8 Fresno chiles (see headnote) stemmed and seeded, cut in half; 1 tablespoon plus 1 teaspoon ground paprika; 1 teaspoon ground turmeric; 1⁄4 teaspoon ground cloves; 1 teaspoon ground green cardamom pods, with the husks; 1⁄2 teaspoon ground cumin; 2 teaspoons kosher salt; 3 garlic cloves, grated with a Microplane; 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice; 2 tablespoons packed cilantro leaves, chopped

Photo by Joseph De Leo, Food Styling by Liza Jernow

Originally from Yemen, this fiery condiment has a dense, round flavor that comes from a variety of fresh chiles, herbs, and spices. It's intense and a bit sweet from the fried peppers that make up its base. I like to spoon a bit of it over my hummus, then swipe a bit of pita through them one at a time.

The spice level of Fresno chiles can vary. If you’d like more heat, stir in ½ to 1 teaspoon cayenne or ground chile flakes.

Recipe notes

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Recipe notes

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