Zhoug Sauce

Spicy Zhoung Sauce after we have been dipping crackers in it. Photo by PattyCooks.

Diet
[x] Flexitarian + Omnivore
[x] Vegan
[x] Vegetarian
[x] Pescatarian
[x] Gluten free
[x] Weight Maint
[x] Keto Diet
[x] Mediterranean 
[O] Lectin Avoidance: peppers
[x] Oxalate Avoidance
[x] Purine Avoidance

Zhoug Sauce

This is a Yemen spicy cilantro pesto.

  • 3 sliced whole jalapenos
  • 2 garlic
  • 1 bunch cilantro (use stems)
  • 1 bunch flat leaf parsley (remove stems)
  • 1/2 t ground cardamon
  • 1/2 t ground cumin
  • ½ t kosher salt
  • 1/4 t pepper
  • ½ t dried chili flakes
  • 1/2 C olive oil (yse 1/4 to 1/2 for consistency )
  • 2 T fresh lemon juice
  1. First prep all the ingredients.
  2. Then place all the dry ingredients in a food processor and pulse until uniformly chopped. Add the oil and lemon juice and pulse into a coarse paste.
  3. Taste for salt, heat and acid. Check for consistency. Add more of what you need to achieve the taste you want.
  4. Store in a sealed jar in the fridge for up to a week.

I eat this as a dipping sauce for quick snacks like hummus and crackers or bread and cheese. Use on fish, dumplings, pot stickers, falafel, etc.

Epicurious states Zhoug is a spicy herb sauce of Yemeni origin that you find in Syria and Israel.

 

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