Homemade Zhoug
Ingredients
- 4 jalapenos jalapenos
- 3 cloves cloves garlic
- 1 cup cilantro
- 3/4 cup parsley
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cardamom
- 1/2 teaspoon ground coriander
- 1/2 cup olive oil
- 2 tablespoons lemon
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 tablespoons water
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Instructions
- Cut the stems off the jalapeños. Take a tiny taste of one and if it’s spicy, remove some or all the seeds, if you’d like. Zhoug is supposed to be spicy, but you can adjust the spice level to your liking. Roughly chop and add them to the food processor along with the garlic. Pulse a few times until coarsely chopped.,Simply Recipes / Alison Bickel
- Add the cilantro, parsley, ground cumin, ground cardamom seeds, and ground coriander, and pulse until the herbs are coarsely chopped. After a few pulses, stop and scrape down any big pieces of herb stuck to the side of the bowl, then pulse again.,Simply Recipes / Alison Bickel
- Add the olive oil, lemon juice, sugar, and salt, and pulse until the mixture is evenly combined. It will not be smooth. It will be chunky and coarse with visible pieces of herbs and garlic.
- If your zhoug seems too stiff, pulse in water, 1 tablespoon at a time and up to 3 tablespoons, to loosen it up.,Simply Recipes / Alison Bickel
- Taste the sauce and add more salt, sugar, or lemon juice, if needed. It should be spicy, lemony, bright, and fresh.
- Transfer the zhoug into a bowl or lidded container. Drizzle a little bit of olive oil on top to lightly cover it, about 1 tablespoon. Tightly cover it with plastic wrap or a lid. Let it rest for a minimum of 1 hour on your kitchen counter for the flavors to meld. Anything longer than an hour, pop it into the fridge.,Zhoug can be refrigerated for up to 1 week.,Did you love the recipe? Leave us a review in the comments!,Simply Recipes / Alison Bickel,Simply Recipes / Alison Bickel
Source
Original recipe: View Original