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zhoug sauce in yellow bowl

Zhoug Sauce

Twist on traditional Yemenite Zhoug a hot sauce condiment made with chilis, herbs, and aromatic spices. Use it on meats, fruits, and vegetables.
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Sauce
Cuisine: Middle Eastern
Servings: 4 people
Calories: 254kcal
Author: Marwin Brown

Ingredients

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon cardamom spice
  • 1 bunch parsley
  • 1 bunch cilantro chopped
  • 2 serrano chiles stemmed and quartered
  • 3 cloves garlic
  • 1 medium onion peeled and chopped roughly
  • Juice from 1 whole lemon
  • ½ cup olive oil
  • Kosher salt and black pepper

Instructions

  • Combine the coriander, cardamom, and cumin seeds in a small pan over medium high heat. Toast until fragrant (roughly 2 minutes) then remove from the heat and cool.
  • When cool grind in spice grinder then set aside.
  • Combine parsley, spices, chiles, onion, cilantro, garlic, lemon juice and olive oil in a blender or food processor. Pulse until you get the desired consistency then season with salt and pepper.
  • Store in an airtight container in the refrigerator or use immediately as a condiment/topping.

Notes

  • Adjust the heat level as you see fit. Keep or remove as many seeds from the chiles to adjust your heat levels.
  • A little cardamom goes a very long way so be careful
  • Don't make a special trip to the grocery story. Use whatever herbs you have on hand. Similarly, any type of green chili will do. And if cardamom isn't in your spice cabinet, exclude and rely on cumin and coriander.
  • For extra level flavor heat the spice seeds before grinding. Heating releases their flavor.

Nutrition

Serving: 0g | Calories: 254kcal | Carbohydrates: 3g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Sodium: 8mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1485IU | Vitamin C: 19mg | Calcium: 34mg | Iron: 1mg
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