Zhoug, Zhug, Skhug – Spicy Herb Sauce
- Total Time: 10 minutes
- Yield: 1/2 cup 1x
- Category: condiments
Ingredients
Scale
- 1/2 cup cilantro
- 1/4 cup parsley
- 1 to 3 jalapenos. de-seeded and roughly chopped
- 2 garlic cloves, crushed
- ½ teaspoon ground cumin
- ¼ teaspoon ground cardamom
- ¼ teaspoon salt
- a pinch of sugar
- 2 tablespoons water
- 3 tablespoons olive oil
Instructions
Roughly chop the cilantro and parsley. Add to a food processor with the garlic and jalapeno and pulse several times. Add remaining ingredients. Run until a rough sauce is made, stopping to scrape down as needed. The sauce should have texture and liquid.
Taste and adjust seasonings. If a hotter Zhoug is desired, try a few red chili flakes.
Store any excess in the refrigerator in a tightly covered jar.
Slightly adapted from Chef Yotam Ottolenghi