Zhoug (Spicy Cilantro Chili Sauce)
Zhoug is a spicy sauce of blended fresh cilantro, green chilis, olive oil and spices. It has its origins in Yemeni cuisine but it is popular throughout the Middle East.
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Ingredients
- 1 bunch fresh cilantro stems are ok
- 1-3 jalapeño peppers roughly chopped (see notes)
- 2 cloves fresh garlic
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- juice of 1 medium lemon about 2 tablespoons
- 1/3 -1/2 cup olive oil depending on how runny you'd like it
- 1/2 teaspoon red pepper flakes or to preference
- 1/2 teaspoon sea salt or to taste
Instructions
- Add cilantro, peppers, garlic, cardamom, coriander, cumin, and lemon juice to a food processor. Process until everything is chopped evenly. (Check for large chunks of garlic.)
- Scrape down the sides of the bowl if necessary, then add in oil, pepper flakes and salt. Give it a taste and adjust to preference.
- Store in an airtight jar in the fridge. I'd imagine it would last for at least a week, I can't speak from experience since we eat ours so fast!
Notes
- For a mild zhoug: Use fewer jalapeños and remove the seeds and white ribs before adding. Also, skip the red pepper flakes. I don't recommend leaving the jalapeño out altogether, because it adds a lot of flavor! You can always just use a regular green bell pepper if you prefer no heat whatsoever.
- For a spicy zhoug: Use all 3 jalapeños and leave in the seeds and ribs. You can also experiment with adding different kinds of peppers, such as serranos.
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.