Melissa's Produce
Zhoug
Zhoug
Rated 5.0 stars by 1 users
Category
Sauces & Seasonings
Cuisine
Yemenite
Servings
2 cups
Prep Time
10 minutes
Cook Time
0 minutes
Think of it as spicy cilantro pesto.
Ingredients
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2 Hungarian wax peppers, stemmed and coarsely chopped (leave the seeds)
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2 jalapeno peppers, de-seeded
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4-6 cloves of garlic, smashed
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1 ½ cups cilantro (about one bunch), stems and leaves washed, rough chopped
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1 ½ cups flat-leaf parsley (about one bunch), stems and leaves washed, rough chopped
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1 teaspoon kosher salt, more to taste
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½ teaspoon black pepper
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1 teaspoon ground cumin
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½ teaspoon ground cardamom or coriander
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1 teaspoon caraway seeds
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2 kiwis, skinned and halved
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2 to 4 teaspoons lemon juice
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½ cup extra-virgin olive oil
Directions
Place all the ingredients except for the olive oil in a food processor or blender and blend till approaching smooth.
With the motor running, slowly drizzle in olive oil and blend into a smooth, homogenous mixture.
Adjust salt and spice as needed.
Store the zhoug in an airtight container. Store in the refrigerator for up to 1 week.
Recipe Note
There are many ways to zhoug. Some prefer this fiery Yemenite condiment chunky like chimichurri—others prefer a silky-smooth version—others somewhere in between. In this silky-smooth take on zhoug, we feature our Hungarian wax peppers because they give this sauce legs (and we like that they aren’t too spicy—that’s where the jalapenos come in.) Most of all, we love how the kiwi rounds out the flavor with a subtle sweetness. Enjoy this popular Middle Eastern condiment on everything from grilled vegetables to scrambled eggs to our deliciously crispy Herby Latkes.
Filed in:
Cilantro,
Garlic,
Hungarian Wax Pepper,
Jalapeno,
Jalapeno Peppers,
Kiwi,
Lemon,
Organic Lemons,
Organic Parsley,
Organic Peeled Garlic,
Parsley,
Sauces & Seasonings,
Zhoug
