by Daniel Rogov
This sauce may be purchased at many ethnic markets. Those who want to make it themselves will find it a simple operation.
In a blender or with a mortar and pestle grind the peppers finely. Add the garlic, spices, tomato and salt. Crush until well blended. Scrape the mixture into a jar, pour over just enough olive oil to cover, cover tightly and refrigerate until needed.
(Yields about 1/4 cup. Considering how hot the sauce is, this quantity should last for quite a while.)
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.