Ingredients
Vegetables & Herbs
- 4 large jalapeño peppers, stems and seeds removed, sliced in half
- 6 cloves garlic
- 1 cup fresh parsley, coarsely chopped
- 1 cup fresh cilantro
Spices & Seasonings
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon red pepper flakes
- 1 tablespoon lemon juice
Oils
- ½ cup olive oil
Instructions
- Blend the base ingredients: Place the jalapeño peppers, garlic, parsley, cilantro, lemon juice, kosher salt, ground cumin, ground coriander, ground cardamom, and red pepper flakes in the bowl of a food processor. Pulse until the ingredients are finely chopped and beginning to combine.
- Add olive oil: With the food processor running, slowly drizzle the olive oil through the feed hole in the lid. This emulsifies the sauce, creating a smooth and thick texture. Once all the olive oil is incorporated, stop the processor.
- Scrape and blend again: Use a spatula to scrape down the sides of the food processor bowl, then pulse a few more times to ensure an even, thick consistency.
- Season to taste: Taste the zhoug and adjust the seasonings as desired, adding more salt or red pepper flakes in ¼ teaspoon increments to balance saltiness and heat. Mix thoroughly after each addition until you reach your preferred flavor.
Notes
- Zhoug can be stored in an airtight container in the refrigerator for up to one week.
- Adjust the number of jalapeños to control the heat level.
- This sauce pairs well with grilled meats, falafel, kebabs, and sandwiches.
- You can substitute serrano peppers for a milder heat or habanero for an extra spicy kick.
- For a smoother texture, blend longer but avoid over-processing to keep some texture.
- Use fresh herbs for the best flavor; dried herbs are not recommended.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegan
