Zhoug (or zhug or schug) is a Middle Eastern sauce (originally from Yemen) featuring herbs, spices, and chili peppers. I’ve been enjoying it for eons … it may be my favorite condiment of all time! This fresh zhoug is considered a hot sauce, but this version offers just a hint of heat since you’ll remove the seeds and veins (membranes) of the jalapeños or other chili peppers to allow all the other bright and earthy flavors to shine.

The vivid green sauce is delicious as a sandwich (hint: falafel!) or veggie burger condiment, served over roasted or grilled veggies (try cauliflower), stirred into soups or stews, drizzled onto hummus or eggs (or plant-based eggs), paired as a dunking sauce for chickpea fries (panisses), or even splattered onto pizza. You’ll find dozens of other favorite pairings, too. It’s surprisingly versatile!

How to Make Fresh Zhoug

In a blender or small food processor (or with a mortar and pestle), you’ll add seeded and deveined jalapenos (or an equivalent amount of serrano peppers), a combination of fresh cilantro and parsley (I like to add in some mint leaves, too), garlic cloves, sea salt, ground cumin, ground coriander, extra-virgin olive oil, lemon juice, and lemon zest.

Next, you’ll pulse until combined. Then I suggest blending until well combined, but some texture remains. Aim to keep some texture to keep it traditional. If you need, drizzle in a tablespoon of ice water or more oil to allow for proper blending. And then taste it. You can add more of anything you like to make it your own.

A Tasty Tip

One of the “secrets” to my fresh zhoug is that I start with whole cumin seeds and whole coriander seeds; lightly pan toast them separately; and grind each in a spice/coffee grinder (or using a mortar and pestle). You’ll get plenty of aroma and flavor this way, rather than using pre-ground spices that have been hanging out in your pantry for a year!

Now, enjoy your fresh zhoug (or zhug or schoug) wherever you like. Let me know your favorite way to indulge in it!

fresh zhoug

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• Author: Jackie Newgent
• Total Time: 5 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

Zhoug (or zhug or schug) is a Middle Eastern sauce (originally from Yemen) featuring herbs, spices, and chili peppers. I’ve been enjoying it for eons … it may be my favorite condiment of all time! Zhoug is considered a hot sauce, but this version offers just a hint of heat since you’ll remove the seeds and veins (membranes) of the jalapeños or other chili peppers to allow all the other bright and earthy flavors to shine.

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Ingredients

Units USM Scale 1x2x3x

• 2 large or 3 medium jalapenos, deveined and seeded, sliced
• 0.75 ounces mixture of fresh cilantro and flat-leaf parsley (or even toss a little fresh mint in there), roughly chopped (about 1 cup packed)
• 2 to 3 garlic cloves, sliced
• 1/4 teaspoon + 1/8 teaspoon sea salt
• 1/4 teaspoon ground cumin*
• 1/4 teaspoon ground coriander* or pinch of cardamom
• 1/4 cup extra-virgin olive oil, or as needed
• Juice and zest of 1/2 small lemon (1 tablespoon juice)

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Instructions

1. In a blender or small food processor (or mortar and pestle), add jalapenos, fresh herbs, garlic, salt, cumin, and coriander, olive oil, lemon juice, and zest and pulse until combined. Then blend until well combined, but some texture remains.
2. Add more oil or a little ice water, if needed. Adjust seasoning.
3. Enjoy it as a sandwich or veggie burger condiment or paired with roasted or grilled veggies or chickpea fries (panisses).

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Notes

*Pan-toast one or more teaspoons each of cumin seeds and coriander seeds. Separately grind using a mortar and pestle or in a spice/coffee grinder. Use 1/4 teaspoon each in this recipe.

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Category: Sauce
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 1 tablespoon
• Calories: 60
• Sugar: 0g includes 0g added sugars
• Sodium: 110mg
• Fat: 7g
• Saturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg

What Can You Serve Fresh Zhoug With?

Try it in these recipes:

• roasted acorn squash with pomegranate glaze and pistachios
• grilled eggplant carpaccio with tomato-basil salsa
• roasted cauliflower with pomegranate glaze and lemony tahini sauce
• worldly roasted tofu cubes
• grilled potato salad skewers with aquafaba mayo
• lebanese tempeh and bell pepper rice bowl