Popular with the Yemenite Jews in Israel and in the Middle East, this 
hot sauce starts with a paste of garlic and peppers plus whatever spices 
the individual cook chooses, along with cilantro and/or parsley. There 
are two versions, this green one and a red one that uses red sweet and 
hot peppers. Tomatoes are sometimes added to tone down the sauce, which 
can be quite spicy. This quick and easy sauce serves as a table 
condiment, as a sauce for grilled fish or meat or for eggs, or can be 
added to soups and stews just before serving. It goes especially well 
with lamb kabobs.

Since zucchini is such a prolific producer in home gardens, we felt we had to include at least one recipe to give you a jump on the crop. We suggest serving the zucchini raw, but if you don't like it raw, steam it for a minute or two.