SPICY OVERLOAD!!!
I am presenting you here with not 1 but 3 different kinds of spicy dips that will take your shabbat salads game to the next level!
Before getting married, I really didn't enjoy spicy foods as much! It's really my husband’s family who introduced me to GOOD spicy dips. One of the first discussion at the shabbat table was always “how spicy is the spicy this week”.
I have been working on perfecting my spicy dips constantly for about 6-7 years now. And I am probably not done tweaking it! But for now, these are the 3 dips that are family favourites!!
I will write down the recipe in order of level of heat (but don't get me wrong, more spicy can also mean more yummy!)
Basic Schug Recipe🔥 (pictured at the top)
About 18-22 jalapeños
3/4 of a full preserved lemon, seeds removed
A full bunch of cilantro, washed
3-4 cloves garlic
1/2 tsp Cumin
Salt and pepper
Olive oil
Start by washing and drying your jalapeños. Cut the top part. Place in a food processor and mince until they are mostly chopped. Add cilantro, garlic and preserved lemon. Process until everything is finely minced. Add salt, pepper, cumin (keep in mind that preserved lemon are salty). When everything is combined, top with a good amount of olive oil.
Roasted hot pepper 🔥🔥 (pictured at the bottom)
15-18 long green hot peppers (Italian)
1/2 preserved lemon
2 garlic cloves
1/2 bunch cilantro
Salt
Olive oil
Broil your green peppers, whole, in the oven on a high broil. Keep turning them so every side can get broiled. When they are mostly broiled throughout, remove and place directly in a ziploc bag. When still warm, and using gloves, remove skin and stem. Place everything (besides for olive oil) in a food processor. Process until finely minced. Top with olive oil.
Dehydrated hot pepper spread🔥🔥🔥 (pictured in the middle)
2 cups dehydrated spicy peppers
2 tbsp tomato paste
1/4 preserved lemon
3 garlic cloves
1 tbsp paprika
Salt
1/4 cup oil
Olive oil
Rehydrate peppers by pouring boiling water over them and covering for about 10 minutes.
Remove from water and place in food processor with all other ingredients besides oil. When finely minced, add oil and puree until smooth. Top with olive oil before serving.
Enjoy,
Guila
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