priligy quanto dura

The Whole Foods Kosher kitchen

The Hot Sauce Happy Family. Charif Recipe

Posted on 25th of March, 2011 by Lévana

Mexican sauce salsa with ingredients

 Harissa, Schug, Salsa, Chutney, Hot Pepper Jelly

When life gives you hot peppers, make charif!

One Saturday night, Erev Purim, my daughter Bella complained that she had placed her Shabbos produce order online, and that something got lost in cyber-translation, turning 4 hot hot peppers and 6 tomatoes into 4 pounds hot peppers and 6 pounds plum tomatoes. But since she had just mentioned she was still looking for one more interesting item to put in her Mishloach Manot bags, I had an inspiration: Let’s make Salsa! I said. Let’s make Charif! said my Israeli son in law (duh! what do you expect?) Let’s make Schug! said one of her guests, let’s make Harissa, said a Moroccan Food Enthusiast! How about Salsa, said yet another guest. Hey about Hot Pepper Jelly? Oh wait: Chutney? See? One big Hot Sauce Happy Family, one family member more delicious than the next! The possibilities are endless, with every cuisine swearing their hot stuff is the best. But why choose between all the great possibilities? I make all of them, and slather them happily in my sandwiches, or on the side with fish, meat, falafel, cheese and much more. This post gives you several of my hot sauce recipes. Yum! Just remember to wear rubber gloves. Oh yes, and serve it on the side, as some like it hot, and some not so hot.

When life gives you hot peppers, make Charif! Bella has just come up with this parody on the old lemons-lemonade adage – and the fabulous Charif that was born spontaneously, as it were, from our hot-pepper-tomato-overload  serendipity: She made many people happy, including some Israeli friends who dunked their pita in it with a vengeance at a Purim party she took a vat to, and just last night, three days after the party, I distinctly remember her husband clamoring for more of that charif-schug-salsa-whatever-you-call-that-mean-stuff: One big happy spicy family! Go Bella: Chip off the old block: I adore you!

So here comes! I am cutting the recipe to size, but of course feel free to receive the wrong produce order and multiply the recipe! Make it for Passover too!

PS: Dear faint-of-heart: no offense, but just stick to your ketchup, OK?


6 hot peppers, more if you like it hotter (any hot peppers that looks good at the market)

6 plum tomatoes

6 cloves garlic

1/2 small onion

3/4 cup olive oil

1/2 cup paprika

1/4 cup ground cumin

2 tablespoons ground coriander seed

Salt and pepper to taste


Process everything in a food processor, coarse or fine, depending on what you prefer, but make sure you leave some texture. Makes about 4 cups. Store in a glass jar, in a refrigerator. Use as a dip, or as a smear on salmon or chicken breast before roasting.

Filed under: Charif Recipes, Condiments Recipes, Gluten Free Recipes, Halbah Recipes, Harissa Recipes, Hot Pepper Jelly Recipes, Jalapeno Recipes, Kosher for Passover Recipes, Kosher Ingredients, Kosher Natural Foods, Kosher Recipes, Pareve Recipes, Salsa Recipes, Schug Recipes, Sephardi Recipes, Stories, Vegetarian Recipes, Yemenite Recipes

Leave a Reply

* Required

2 Questions

  1. Matt, on Said:

    Hi Lévana. Thanks for this… always looking for anothe way to bring the heat! Before I try this, I must ask… dry coriander. Do you mean seeds? Paprika- hot, smoked ? Do you dry roast the cumin (seeds) too? Maybe best I taste as I go, always leads to the best outcome.

    • Lévana, on Said:

      Matt, it is always important (we are assuming we are starting out with GOOD professional recipes) to take the instructions literally. Dry coriander is always coriander seeds. Paprika is regular paprika (not hot, not smoked). Ground cumin is ground cumin. Unless otherwise instructed, what you see in a recipe is exactly what it is.