Zhoug: Yemeni Green Chili Sauce
A vibrant and spicy Yemeni green chili sauce made with fresh herbs, jalapeños, garlic, and aromatic spices, perfect as a versatile condiment.
Ingredients
- 2 cup fresh cilantro packed
- 1 cup fresh parsley packed
- 2 each jalapeño peppers stemmed (seeded for less heat)
- 4 cloves garlic peeled
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper
- 0.33 cup olive oil
- 2 tablespoon cold water or lemon juice (optional)
Instructions
- Roughly chop the fresh cilantro and parsley.
- Place jalapeño peppers (seeded if desired), garlic cloves, chopped cilantro, and parsley into a food processor.
- Add ground cumin, ground coriander, ground cardamom, salt, and black pepper to the food processor.
- Pour in the olive oil. If you prefer a thinner consistency or a brighter flavor, add 1-2 tablespoons of cold water or lemon juice.
- Process until the mixture is finely chopped but still has some texture, or blend until it reaches a smooth, pesto-like consistency. Scrape down the sides as needed.
- Taste and adjust seasoning if necessary, adding more salt, pepper, or spices to your preference.
- Transfer the Zhoug to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For a milder Zhoug, remove seeds and membranes from jalapeños. Adjust spice levels by adding more or fewer chilies. Can be stored in an airtight container in the refrigerator for up to a week. Serve with grilled meats, falafel, hummus, or pita bread.