Zhoug A Fresh And Spicy Sauce From Yemen Recipes

ZHOUG: SPICY CILANTRO PESTO RECIPE

Steps:

• In the bowl of a food processor fitted with a blade, add the jalapeno, garlic and salt. Coarsely chop.
• Now add cilantro, parsley and spices. Run processor until a finer thick paste forms.
• Transfer the cilantro paste to a bowl. Add the olive oil and lemon juice. Stir to combine. Enjoy!

ZHOUG (SPICY HERB SAUCE)

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.

ZHUG

Steps:

• In a small, dry pan, toast the peppercorns, coriander seeds, cumin seeds and cardamom seeds over medium heat, shaking the pan occasionally, until slightly toasted and fragrant, about 2 minutes.
• Transfer the seeds to a large mortar and pestle, and pulverize into a coarse powder.
• Add the garlic and chiles, and season evenly with kosher salt. Grind the mixture together until a tight paste forms, 4 to 5 minutes.
• Add about 1/3 of the cilantro and parsley, and continue to pound together into a rough paste, another 4 to 5 minutes. Repeat two more times, adding the remaining cilantro and parsley in two batches, until the mixture is a slightly pulpy paste, 4 to 5 minutes.
• Drizzle in the olive oil while constantly pounding and grinding together the herb mixture until you achieve a loose, homogeneous paste. Continue to mix until it has the consistency of applesauce, about 2 minutes. Let it stand 10 minutes before serving.