Spicy Zhoug Sauce Recipe
A vibrant, spicy, and aromatic Middle Eastern condiment originating from Yemen, made with fresh cilantro, hot chilies, garlic, and a blend of earthy spices. It's incredibly versatile, adding a zesty kick to any dish.
Ingredients
- 1 bunch fresh cilantro stems trimmed
- 2-4 cloves garlic peeled
- 1-3 medium green chilies such as serrano or jalapeño
- 0.5 teaspoon ground cumin
- 0.25 teaspoon ground coriander
- 0.125 teaspoon cardamom powder optional
- 0.25 teaspoon salt or to taste
- 2 tablespoons olive oil extra virgin
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons ice water or more to adjust consistency
Instructions
- Wash and thoroughly dry the cilantro. Roughly chop it.
- In a food processor, combine the chopped cilantro, garlic cloves, green chilies, ground cumin, ground coriander, cardamom (if using), and salt.
- Pulse several times until the mixture is finely chopped but not yet a paste.
- With the food processor running, slowly drizzle in the olive oil and lemon juice until the sauce starts to come together.
- Add ice water, one tablespoon at a time, until you reach your desired consistency. The sauce should be smooth but still thick.
- Taste and adjust salt or lemon juice if needed. Serve immediately or store in an airtight container in the refrigerator.
Notes
Adjust the number of green chilies to control the spice level. For a milder sauce, deseed the chilies or use fewer. For an extra layer of flavor, you can lightly toast the cumin and coriander seeds before grinding them. Store Zhoug in an airtight container in the refrigerator for up to one week. It also freezes well for longer storage. Serve with falafel, hummus, grilled chicken, roasted vegetables, or as a vibrant sandwich spread.