One of the sauces I loved eating with rice while growing up is sahawiq (#سحاوق). Typically I’d eat Sahawuq, tomato and pepper chutney, with cream cheese on pita bread. It’s also my family’s ‘go to’ whenever We need to add spice to foods. Sahawiq is a the Yemeni version of Sriracha and it can used to highlight savory foods.
Sahawiq (سحاوق)| Yemeni Zhug sauce
1/2 of a beef tomato or scarlet tomato
1 cherry bomb peppers or 1 small red chili pepper
– These are pretty hot so you can add more depending on your taste preference.
1 Tablespoon fresh cilantro (add more if you want a more greenish tone).
Blend in a hand held blender for a few seconds to mix all ingredients together. You do not want it to be watered down so do not mix long. You want it to be like a chutney. My grandmother used to use a stone mortar growing up. You can use a mortar if you like if you want to go old school. lol
Note: The recipe below makes about 1/2 cup – 3/4 cup of Sahawiq which goes a long way. It’s better to make fresh then to make large batches and keep it in the fridge. The ingredients does not taste the same after a week.