Zhug
If you love herb-based sauces like pesto and you crave heat, you will love this fiery wonderfulness from Yemen known as Zhug!
Equipment
- 1 Skillet small, if toasting spices
- 1 silicon spatula if toasting spices
- 1 spice grinder (or mortar and pestle) if using whole spices
- 1 knife for chopping peppers
- 1 food processor or you can use a mortar and pestle
Ingredients
- 1 tablespoon cumin whole seeds, or can use ground
- 1 tablespoon coriander whole seeds, or can use ground
- 2 large jalapeños
- 4 cloves garlic
- 2 cups Italian parsley
- 2 cups cilantro
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest optional
- 1 teaspoon cardamom
- ½ teaspoon black pepper freshly ground
- ½ cup olive oil extra virgin
Instructions
- If toasting whole spices, heat up a small skillet over medium heat. When the pan is hot, add in the cumin and coriander seeds. Toast until they turn a few shades darker and start popping, about 5 minutes. Do not let them burn, they will turn bitter.
- If using whole spices, either grind them in a spice grinder or crush them with a mortar and pestle.
- Roughly chop the jalapeños and garlic and place in food processor and run it until they are finely chopped. You can also crush them in a mortar and pestle.
- If using a food processor, add the rest of the ingredients to the processor and run until you have a paste. If using a mortar and pestle, grind the herbs in a circular motion in small batches until you have a paste.
- If using a food processor, turn it on, Drizzle in the oil. If using a mortar and pestle, drizzle the oil into the mortar while you continue to grind in a circular motion.
- Let sit for at least an hour to let the flavors meld together.
- Enjoy!
Tried this recipe?Let us know how it was!