Bright, spicy, and intensely herbaceous, zhoug is a fresh green chile and herb sauce with roots in Yemen that has become popular throughout the Middle East and Mediterranean. Made with cilantro, parsley, fresh chiles, garlic, warm spices, and olive oil, it has a lively flavor that falls somewhere between a pesto, salsa verde, and hot sauce.
The beauty of zhoug is its versatility. A spoonful can wake up the simplest meal, adding freshness, heat, and a fragrant blend of cumin, coriander, and cardamom. Adjust the jalapeños to suit your preference — use fewer or remove the seeds for a gentler sauce, or leave some seeds in for extra heat.
INGREDIENTS:
4 garlic cloves, peeled
2 bunches cilantro, thick stems removed (about 2 packed cups)
½ cup (packed) fresh parsley
2 to 4 jalapeños, seeds removed if you prefer a milder sauce
1 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon ground cardamom
½ teaspoon red pepper flakes
¾ cup olive oil, plus more to taste
METHOD:
Place the garlic, cilantro, parsley, jalapeños, salt, coriander, cumin, cardamom, and red pepper flakes in a food processor. Process until finely minced.
With the motor running, slowly add the olive oil in a thin stream and process until the sauce is well blended but still retains a little texture. Add additional olive oil, if desired, to reach your preferred consistency. Authentic zhoug has some texture.
Taste and adjust the salt or heat as needed. Serve immediately, or transfer to an airtight container and refrigerate until ready to use.
Serving Suggestions
Spoon zhoug over grilled chicken, lamb, fish, or shrimp; drizzle it over roasted vegetables, potatoes, or grain bowls; or serve it alongside hummus, falafel, and warm pita. It’s also delicious swirled into Greek yogurt for a creamy dip, spooned over eggs, tucked into sandwiches and wraps, or used as a lively finishing sauce for soups and stews.
