Zhoug Sauce
Make this easy homemade zhoug sauce with fresh jalapeño, cilantro, olive oil, and spices. You'll want to put it on everything!
Servings: 12 servings
Equipment
Ingredients
- 4 large jalapeño peppers stems and seeds removed, sliced in half
- 6 cloves garlic
- 1 cup fresh parsley coarsely chopped
- 1 cup fresh cilantro
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon red pepper flakes
- ½ cup olive oil
Instructions
- Blend the ingredients. Place everything except the olive oil in the bowl of a food processor. Pulse until everything is chopped and starting to come together.
- Add olive oil. With the food processor running, pour the olive oil in through the top of the lid. (Through the opening where you can add liquid while the food processor is running.) Once all the olive oil has been added, turn off the food processor.
- Scrape the bowl. Scrape down the sides and pulse a few more times until a thick sauce is formed.
- Season to taste. Taste and adjust the seasonings if needed. You can add more salt if you want it saltier, more red pepper flakes if you want it spicier. Add these adjustments 1/4 teaspoon at a time, mixing between additions, until you achieve your desired flavor.
Nutrition
Calories: 87kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 199mg | Potassium: 60mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 589IU | Vitamin C: 14mg | Calcium: 14mg | Iron: 1mg
