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
Equipment
- Knife
- Food processor
- Rubber spatula
- Jar with lid
Ingredients
- 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
Instructions
- First prep all the ingredients.
- 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.
- Taste for salt, heat and acid. Check for consistency. Add more of what you need to achieve the taste you want.
- Store in a sealed jar in the fridge for up to a week.
Notes
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.
Nutrition
Serving: 1T | Calories: 50kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 3mg | Calcium: 1mg | Iron: 1mg
