Zchug Yemenite Hot Salsa Recipes

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ZHUG (YEMENITE HOT SAUCE WITH CILANTRO AND PARSLEY) RECIPE



Zhug (Yemenite Hot Sauce With Cilantro and Parsley) Recipe image

Zhug is a fresh, bright Middle Eastern hot sauce akin to chimichurri, chermoula, and salsa verde.

Provided by J. Kenji López-Alt

Categories     Condiments and Sauces

Time 10m

Number Of Ingredients 9

1/4 teaspoon whole coriander seed
1/2 teaspoon whole cumin seeds
1/4 teaspoon freshly ground black pepper
3 green cardamom pods, small internal seeds only, toasted (optional)
4 medium cloves garlic, roughly chopped
4 to 6 fresh Thai bird chilies, red or green (to taste), roughly chopped; or 4 dried chiles de árbol , stemmed, seeded, and torn into fine pieces
1 teaspoon kosher salt, plus more to taste
2 ounces fresh parsley and cilantro leaves and fine stems (about 2 loosely packed cups of mixed herbs)
1/2 cup (120ml) extra-virgin olive oil

Steps:

  • Combine coriander seed, cumin, black pepper, and cardamom seeds (if using) in a mortar and pestle and grind into a powder using a firm, circular motion. Add garlic, chiles, and salt and pound into a rough paste. Add cilantro and parsley one small handful at a time and continue pounding into a rough paste. (By the time you're done, there should be no pieces of chiles or herbs larger than 1/8 inch remaining.) Pounding constantly, slowly drizzle in olive oil to form an emulsion. Season to taste with more salt. Zhug can be served immediately or stored in an airtight container in the refrigerator for several weeks.

Nutrition Facts : Calories 130 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 2 g, Sodium 162 mg, Sugar 0 g, Fat 14 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g

ZCHUG - YEMENITE HOT SALSA



Zchug - Yemenite Hot Salsa image

This is a hot salsa that the Yemenite Jews eat with everything. My neighbor always makes tons of it to distribute to all her married children each week (I sometimes wish I were one of them).

Provided by Mirj2338

Categories     Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 8

2 -3 medium jalapeno chiles, destemmed (can deseed to cut spice)
1/4 cup garlic
1 -2 tablespoon water
1/4 cup cilantro leaf
1/4 teaspoon salt
fresh ground pepper
1 1/2 teaspoons ground cumin
1 lb tomatoes, cut up

Steps:

  • Puree garlic and chiles in food processor, add water if needed.
  • Add cilantro, then salt, pepper to taste and cumin.
  • Remove mixture and set aside.
  • Puree tomatoes in processor then combine the two mixtures.

Nutrition Facts : Calories 76.8, Fat 1, SaturatedFat 0.1, Sodium 308.8, Carbohydrate 16.1, Fiber 3.7, Sugar 6.7, Protein 3.6

ZHOUG (SPICY HERB SAUCE)



Zhoug (Spicy Herb Sauce) image

Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It's often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It's a must with Shakshuka, and you'll probably find yourself stirring it into scrambled eggs, spreading it on a sandwich, mixing it with Greek yogurt to make a dip, or just eating it by the spoonful.

Provided by Ana Sortun

Categories     Sauce     Chile Pepper     Cilantro     Garlic     Coriander     Cumin

Yield Makes 1 1/4 cups

Number Of Ingredients 9

2 Hungarian wax peppers, stemmed and coarsely chopped (seeds are good) (see Cooks' Note below)
1 1/2 cups fresh cilantro leaves (from one large bunch or two small ones)
1 1/2 cups fresh flat-leaf parsley leaves (from one bunch)
2 cloves peeled garlic
1/2 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup extra-virgin olive oil
1 1/2 teaspoons sherry vinegar

Steps:

  • Combine all the ingredients in a blender and blend until very smooth. You should have a bright green emulsified sauce. Use immediately or cover and refrigerate in an airtight container for up to 5 days.

CAUTION: EXTREMELY HOT! SALSA



Caution: Extremely Hot! Salsa image

This is not for the faint of heart! It is very spicy, so if you don't like it extremely hot, I wouldn't recommend you try this!

Provided by canarygirl

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 12

2 jalapenos
3 habaneros
1 small onion
2 garlic cloves
2 tablespoons cilantro, chopped
1 teaspoon cumin seed
1/4 teaspoon oregano, to taste
1 pinch thyme, to taste
salt and pepper
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup water

Steps:

  • Put peppers, onion, garlic, cilantro and cumin in a food processor, and process until finely minced, but not a paste.
  • Or, if you're mincing the peppers by hand-be SURE to wear rubber gloves, as the oil from the peppers is very irritating to skin and eyes.
  • Add seasonings, vinegar, olive oil and water and mix well.
  • Store in a glass container with a tight fitting lid (I use the larger size of baby food jars).
  • Stores well in the refrigerator for a couple of days.
  • Serve on chips, eggs, grilled chicken, in burritos, on tacos, mixed into rice or beans, anything you can think of!

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