Zhoug (Yemeni Spicy Herb Sauce)
Spicy, herbaceous, and bursting with classic Yemeni flavor, Zhoug is like the Middle East’s answer to chimichurri or salsa verde. This particular recipe is made with jalapeños, garlic, a ton of fresh herbs, and a blend of aromatic spices. Use it as a dip, spread, or marinade to add a hyper-flavorful kick to your fave foods.
Servings: 2.25 cups
Calories: 588kcal
Cost: 6
Ingredients
- 1 teaspoon cumin seeds
- ½ teaspoon coriander seeds
- ½ teaspoon fennel seeds
- ½ teaspoon Aleppo pepper flakes or gochugaru, crushed red pepper flakes
- ½ teaspoon ground cardamom
- ¼ teaspoon ground black pepper
- 2 jalapeños stem removed, roughly chopped
- 3 cloves garlic
- 1 ½ packed cups cilantro washed and chopped (stems are ok)
- 1 packed cup parsley washed and chopped (stems are ok)
- ½ teaspoon salt or to taste
- ⅔ cup extra virgin olive oil
- 3 tablespoons lemon juice or lime juice
Instructions
- Place the cumin, coriander, fennel, Aleppo pepper flakes (if you are using them), cardamom, and black pepper into a dry skillet and toast them over medium-low heat for 4-5 minutes until fragrant.
- Place toasted spices, jalapeños, and garlic in a food processor and pulse until finely chopped.
- Add the cilantro, parsley, and salt. Pulse until the herbs are finely chopped, and the spices are well mixed.
- With the food processor running, slowly drizzle in the olive oil and lemon juice, blending until the mixture is mostly broken down into the consistency of a slightly chunky sauce. Little bits of peppers and herbs are nice to have in there, so don’t go overboard with trying to get it 100% smooth. Taste and adjust the seasoning if necessary.
- Transfer the zhoug to a serving bowl, swirl it into plant-based yogurt, hummus, mutabal or labneh.
- Use immediately or store this versatile condiment in an airtight container in the refrigerator for up to one week.
Notes
✋ Balance the Heat:
Adjust the amount of jalapeños to your spice preference since their heat can vary. It's easier to add more spicy green chili later than to tone it down.
🔪 Perfies Texture:
Pulse the ingredients in the food processor until slightly chunky. This texture adds depth and interest to the Zhoug, so avoid over-processing.
🙅♀️ No Grit:
Wash and dry cilantro and parsley thoroughly to prevent watery Zhoug or gritty bites.
🥶 Storage Tips:
Store your Zhoug in an airtight container in the refrigerator for up to a week. It can be frozen for up to 3 months. If you want, you can portion it in ice cube trays, so that you can use tiny portions at a time without thawing the whole batch.
Nutrition
Calories: 588kcal | Carbohydrates: 5g | Protein: 1g | Fat: 65g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 47g | Sodium: 745mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 369IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 2mg