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.
Ingredients
Units
Scale
- 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)
Instructions
- 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.
- Add more oil or a little ice water, if needed. Adjust seasoning.
- Enjoy it as a sandwich or veggie burger condiment or paired with roasted or grilled veggies or chickpea fries (panisses).
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