Zhug is a Middle Eastern hot sauce akin to chimichurri, salsa verde, or chermoula. Fresh and bright with herbs and lemon, this spicy sauce packs a punch.
Prep Time2 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Side Dish
Cuisine: Middle Eastern, Yemen
Keyword: hot sauce, salsa
Servings: 6people
Calories: 176kcal
Author: Chef Sara Furcini
Ingredients
1/2tspcoriander seeds
1tspcumin seeds
1/4tspcardamom seeds(from 4 green pods)
5serrano peppersseeds and inner white flesh removed
Combine the whole coriander, cumin, and cardamom seeds in a small dry skillet. Warm over medium heat for 4 minutes to toast the spices. Do not burn them, just heat until fragrant.
Grind the toasted spices in a mortar and pestle or spice grinder. Add the serrano peppers, garlic, and spices to a food processor fitted with a metal blade.
Pulse to combine. Add herbs, cloves, lemon zest and juice, salt, pepper, and olive oil. Puree until smooth.
Notes
Make Ahead Tip: You can make this sauce in advance and store for up to 1 week in the fridge.*Recipe adapted from Six Seasons cookbook.