Name: The Hirshon Israeli Charif Hot Sauce of Jewish Identity - חָרִיף
Ingredients: 1 ½ Tbsp. extra virgin olive oil; 1 ½ Tbsp. sharp oil (mix ½ tsp. dried mustard powder with 1 ½ Tbsp. olive oil – this is an optional TFD change and can be replaced with plain olive oil for the original); 1 fresh red bell pepper, de-seeded, chopped or sliced; 2 large green jalapeño or red Fresno peppers, thinly sliced; 8 garlic cloves, peeled and chopped; A few shakes of your favorite hot sauce (TFD enjoys Tiger sauce for a mild kick or Habanero hot sauce for extra heat); 1 kosher-style half-sour garlic dill pickle, finely-chopped – TFD enjoys Moldova or Bubbie’s brand (HIGHLY optional TFD addition, omit for original); 8 large heirloom (or regular, if you must) tomatoes, washed and diced; 4 tsp. Heinz white wine vinegar with tarragon (TFD change, original was vinegar); 2 tsp. vinegar from a bottle of white horseradish (TFD change, original was vinegar); 2 tsp. Yemeni hawaij seasoning; 2 tsp. Georgian khmeli-sunneli spice mix (can substitute hawaij, if you must); 1 ½ Tbsp. dried za’atar (the herb alone, not the seasoning blend – can substitute an equal blend of dried Mediterranean oregano and dried thyme – this is a TFD addition, and can be omitted); 2 tsp. Ethiopian berbere seasoning (TFD preference) or Madras-style curry powder (both are TFD changes, use hawaij for classic recipe); The seeds from 3 cardamom pods, freshly-ground; ½ Tbsp. freshly-ground cumin seeds; 1 tsp. freshly-ground coriander seeds; 1 ½ tsp. freshly-ground dill seeds; ½ tsp. ginger paste or a large pinch of ground dried ginger; ¼ tsp. freshly-ground caraway seed; 2 Tbsp. tomato paste; 2 tsp. honey – TFD prefers Acacia; ¼ piece of a Moroccan or Tunisian preserved lemon from the jar, finely chopped including the rind; 6 pitted Castelvetrano olives or a similar large mild green variety, chopped (HIGHLY optional TFD addition, omit for original recipe); Knorr Aromat seasoning (TFD optional change, but preferred) or kosher salt for original

Ingredients

Scale

1 1/2 Tbsp. extra virgin olive oil
1 1/2 Tbsp. sharp oil (mix 1/2 tsp. dried mustard powder with 1 1/2 Tbsp. olive oil - this is an optional TFD change and can be replaced with plain olive oil for the original)
1 fresh red bell pepper, de-seeded, chopped or sliced
2 large green jalapeño or red Fresno peppers, thinly sliced
8 garlic cloves, peeled and chopped
A few shakes of your favorite hot sauce (TFD enjoys Tiger sauce for a mild kick or Habanero hot sauce for extra heat)
1 kosher-style half-sour garlic dill pickle, finely-chopped - TFD enjoys Moldova or Bubbie's brand (HIGHLY optional TFD addition, omit for original)
8 large heirloom (or regular, if you must) tomatoes, washed and diced
4 tsp. Heinz white wine vinegar with tarragon (TFD change, original was vinegar)
2 tsp. vinegar from a bottle of white horseradish (TFD change, original was vinegar)
2 tsp. Yemeni hawaij seasoning
2 tsp. Georgian khmeli-sunneli spice mix (can substitute hawaij, if you must)
1 1/2 Tbsp. dried za'atar (the herb alone, not the seasoning blend - can substitute an equal blend of dried Mediterranean oregano and dried thyme - this is a TFD addition, and can be omitted)
2 tsp. Ethiopian berbere seasoning (TFD preference) or Madras-style curry powder (both are TFD changes, use hawaij for classic recipe)
The seeds from 3 cardamom pods, freshly-ground
1/2 Tbsp. freshly-ground cumin seeds
1 tsp. freshly-ground coriander seeds
1 1/2 tsp. freshly-ground dill seeds
1/2 tsp. ginger paste or a large pinch of ground dried ginger
1/4 tsp. freshly-ground caraway seed
2 Tbsp. tomato paste
2 tsp. honey - TFD prefers Acacia
1/4 piece of a Moroccan or Tunisian preserved lemon from the jar, finely chopped including the rind
6 pitted Castelvetrano olives or a similar large mild green variety, chopped (HIGHLY optional TFD addition, omit for original recipe)
Knorr Aromat seasoning (TFD optional change, but preferred) or kosher salt for original

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Instructions

Heat the olive oil in a large, heavy pan, add the Anaheim pepper, jalapeños and garlic.
Fry over a medium heat, stirring, for about 10 minutes, or until the peppers are softened. (Be careful not to let the garlic brown.)
Add everything else to the pan (except the tomato paste and preserved lemon) and cook until the tomatoes have softened to a saucey consistency.
Stir the tomato paste and preserved lemon into the mixture, season with Aromat or salt and leave to cool.
Purée lightly to a slightly-coarse texture in a blender or using an immersion blender directly in the pot (much faster and easier). Chill until ready to serve, with pretty much anything.