HOW TO MAKE A ZHU SAUCE RECIPES

Name: Yemenite Green Hot Sauce (Zhug)
Yield: 4 servings
Ingredients: 2 cardamom pods; 1 teaspoon black peppercorns; 1 teaspoon coriander seeds; ½ teaspoon cumin seeds; 4 serrano chiles, finely chopped; 2 garlic cloves, chopped; Kosher salt; 1 cup very finely chopped parsley; ¾ cup very finely chopped cilantro; ? cup extra-virgin olive oil; 4 teaspoons fresh lemon juice; A spice mill or mortar and pestle

YEMENITE GREEN HOT SAUCE (ZHUG) RECIPE | BON APPÉTIT

Yemenite Green Hot Sauce (Zhug) Recipe | Bon Appétit image

Feel free to use whatever fresh chile you can find, but remember that this sauce from Yemen, known as zhug, is supposed to pack some heat.

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cardamom pods
1 teaspoon black peppercorns
1 teaspoon coriander seeds
½ teaspoon cumin seeds
4 serrano chiles, finely chopped
2 garlic cloves, chopped
Kosher salt
1 cup very finely chopped parsley
¾ cup very finely chopped cilantro
? cup extra-virgin olive oil
4 teaspoons fresh lemon juice
A spice mill or mortar and pestle

Steps:

Remove cardamom seeds from pods; discard pods. Toast cardamom seeds, peppercorns, coriander seeds, and cumin seeds in a dry small skillet over medium-high heat, swirling often, until fragrant, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; finely grind.
Place chiles and garlic on a cutting board and sprinkle with a large pinch of salt and smash into a paste with the side of a chef’s knife. (Or use that mortar and pestle here too.)
Transfer chile paste to a small bowl and work in spice mixture, parsley, cilantro, and oil; season with salt. Let sit 10 minutes for flavors to marry. Stir in lemon juice.
Do Ahead: Sauce (without lemon juice) can be made 1 day ahead. Cover and chill. Let come to room temperature before stirring in lemon juice.

ZHOUG SAUCE RECIPE | EATINGWELL

Zhoug Sauce Recipe | EatingWell image

This green hot sauce originating in Yemen gets its heat from jalapeños. If you like it spicy, leave the seeds and ribs on your peppers. For a milder version, take them out. Serve this quick hot sauce with hot-off-the-grill meats, fish and vegetables to add a bright pop of flavor to dinner all summer long.

Provided by Carolyn Malcoun

Categories Quick & Easy Vegan Dinner Recipes

Total Time 10 minutes

Number Of Ingredients 9

Ingredients

1 cup packed fresh cilantro leaves
1 cup packed fresh flat-leaf parsley leaves
¼ cup lemon juice
2 large jalapeños, chopped
2 cloves garlic, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon salt
¼ cup extra-virgin olive oil

Steps:

Combine cilantro, parsley, lemon juice, jalapeños, garlic, coriander, cumin and salt in a food processor. Process until finely chopped. With the motor running, slowly add oil; process until well combined.

Nutrition Facts : Calories 71.6 calories, CarbohydrateContent 1.7 g, FatContent 7.2 g, FiberContent 0.6 g, ProteinContent 0.4 g, SaturatedFatContent 1 g, SodiumContent 151.2 mg, SugarContent 0.4 g

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