Quick Zhug Sauce
A peppery cilantro parsley sauce inspired by the Yemen Middle-Eastern spicy paste. Flavors include garlic, caraway, cardamom, coriander, and cumin.
Servings 16 servings
Calories: 23kcal
Ingredients
- 1 bunch cilantro
- 1 bunch parsley
- 5 medium jalapenos or serrano peppers
- ½ teaspoon crushed red pepper chili flakes
- 2 cloves of garlic
- 2 lemons juiced and zested
- 2 teaspoons ground cumin
- ¼ teaspoon ground coriander
- ½ teaspoon ground cardamom
- salt and pepper
- 2 tablespoons olive oil
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare Ingredients: Rinse, dry and roughly chop the cilantro, parsley, and green chilies to make them easier to blend. Then, peel the garlic cloves.
- Add to Food Processor: In a food processor, add the cilantro, parsley, garlic, green chilies, cumin, coriander, cardamom, ground cloves, black pepper, and salt.
- Pulse Ingredients: Pulse the mixture a few times to break down the herbs and chilies, scraping down the sides as needed.
- Add Lemon Juice and Olive Oil: With the food processor running on low, slowly drizzle in the fresh lemon juice and olive oil. Blend until the sauce reaches a smooth but slightly textured consistency.
- Taste and Adjust: Taste the sauce and adjust seasoning if necessary. You can add more salt or lemon juice to balance the flavors.
- Serve or Store: Transfer the zhug sauce to a small jar. It can be used immediately or stored in the refrigerator for up to 1 week.
Video
Nutrition
Calories: 23kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 13mg | Calcium: 8mg | Iron: 0.3mg
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