Three different kinds of spicy dips that enhance your shabbat salads: Basic Schug, Roasted Hot Pepper, and Dehydrated Hot Pepper Spread. Each dip has a unique flavor profile and heat level, perfect for spicy food lovers.
1: For Basic Schug, wash and dry the jalapeños, cut the tops, and mince in a food processor.
2: Add cilantro, garlic, and preserved lemon, process until finely minced.
3: Add salt, pepper, and cumin, then top with olive oil.
4: For Roasted Hot Pepper, broil long green hot peppers in the oven, turning until evenly broiled.
5: Place broiled peppers in a ziplock bag to steam, then remove skin and stem using gloves.
6: Process the peppers (excluding olive oil) in a food processor until finely minced, top with olive oil.
7: For Dehydrated Hot Pepper Spread, rehydrate dehydrated spicy peppers with boiling water for 10 minutes.
8: Process the rehydrated peppers with tomato paste, preserved lemon, garlic, paprika, salt, and oil.
