These Roasted Red Peppers with Zhug & Feta are an unexpected and delicious appetizer packed with flavor!
Bring An App That Packs Flavor
If you’re seeking flavor, look no further: these Roasted Red Peppers with Zhug & Feta are exactly what you’re looking for! The roasted red peppers offer that unique vegetal flavor that only peppers have. The zingy zhug is a Yemeni hot sauce which will dance across your tastebuds. And tangy feta rounds everything out with it’s distinct creaminess.
That’s right. Sound the alarms. You’ve found the flavor.
How To Make Roasted Red Peppers
Homemade roasted red peppers. Yes, we’re doing this!
Even if you don’t have a gas range, you can still roast your own peppers at home. Popping the underneath the broil on a baking sheet will do the trick as well! Just as you will by roasting them over an open flame, you’ll want to continuously rotate them ensuring a consistent char on all sides.
After a short snooze off the flame, the blackened skin will peel right off, yielding that gorgeous jewel-tuned flesh.
How To Make Zhug
As mentioned, Zhug is a traditional Yemini sauce, often served in Middle Eastern or Mediterranean restaurants. It’s unbeatable in flavor and heat, and may just be your new favorite condiment:
The recipe I offer below offers a few of the key components of Zhug, but note that you can adjust to your liking.
Not a cilantro person? Add more parsley.
Think black pepper is hot? Omit or reduce the jalapeño.
No lemons on hand? Swap in another citrus or add your favorite vinegar.
So many options for you to make this beautiful sauce your own, although I so suggest trying it as written first, and then making adjustments from there!
Roasted Red Peppers with Zhug & Feta
Ingredients
For the roasted red peppers:
- 2 red bell peppers
For the Zhug:
- 1 tsp corriander seeds
- 1 tsp cumin seeds
- 1/2 cup cilantro
- 1/2 cup parsley
- 3 jalapenos, ribs and seeds removed
- 2 cloves garlic
- 2-3 Tbsp lemon juice
- 1 tsp salt, more to your taste
- 1/2 cup olive oil
To serve:
- 2 oz crumbled feta
Instructions
For the roasted red peppers:
- Place red peppers directly over a gas flame. Using tongs, turn peppers every so often until they are completely charred.
- Place charred peppers in to a glass bowl and cover with plastic wrap. This allows them to soften as they steam, making the skin easier to remove.
- Once slightly cooled and you're able to handle (no less than 10 minutes), rub the charred skin off the peppers. Slice peppers in half, removing the stem and seeds.
For the zhug:
- Using a mortar and pestle, grind corriander and cumin seeds gently. Alternatively, use the bottom of a glass to crush seeds. Place in food processor.
- Add herbs, jalapenos, garlic, lemon juice, and salt. Pulse to combine.
- With the motor of the food processor running, slowly add in olive oil. Process on high until sauce is smooth. Taste and add more salt or lemon juice as needed.
To serve:
- Layer roasted red peppers on a plate. Drizzle with zhug and sprinkle with crumbed feta.