Zchug, a type of chili sauce from Yemen, migrated with Yeminite Jews to Israel. Hot with chili, pungent with garlic and fragrant with exotic cardamon, it has become the Israeli national condiment. Think ketchup to Americans and salsa to Mecxicans, kim chee to Koreans. Without these blessed sauces, national cuisines would be bare naked indeed. Why is tschug so popular? It’s hard to say, but it seems to be because its sweat-inducing fire is a good fit for the hot desert winds that blow intermittently in every country ringing the Mediterranean.
You may not have time to take a trip to Israel, but surely you can catch a taste of the land by making some tzchug. Make this right and you will start to get an idea of Israeli cuisine. Here’s how to make yourself a bit of delicious zchug. Watch out, though, it’s spicy hot! Continue reading “Zchug: Israeli Salsa”