Zhug Yemeni Green Hot Sauce Recipes

HOW TO MAKE SCHUG (SKUG, ZHUG, ZHOUG) SAUCE

Steps:

• In a small skillet, toast the cumin and coriander seeds until they smell fragrant and have turned a shade darker in color. Transfer to a spice grinder or crush with a mortar and pestle.
• Put the chilies and garlic in a food processor and pulse a few times until they are fairly fine. Add the cilantro, parsley, lemon zest, reserved toasted spiced, 1 tablespoon of lemon juice, 1/2 teaspoon kosher salt, and a few twists of black pepper. Pulse until all is finely chopped into a rough purée. With the motor running, drizzle in the olive oil. Stop the processor before the sauce is completely blended and smooth-you want some texture. Taste the sauce and adjust the seasoning with another 1/2 teaspoon salt (I always do), and pepper and lemon to taste.

ZHUG (YEMENITE HOT SAUCE WITH CILANTRO AND PARSLEY) RECIPE

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.

ZHUG, YEMENI GREEN HOT SAUCE

Steps:

• Heat a small frying pan on medium heat and dry fry the cumin for 2-3 minutes until aromatic.
• Place in a spice mill or coffee mill and ground to a powder.
• Now let's make the sauce. Place the garlic, salt and chillies in a chopper and chop until coarse.
• Chop the coriander leaves next. If your chopper isn't big enough, do this in 2 batches, then mix everything up in a bowl.
• Mix in the cumin.
• Add the olive oil, lemon juice and water and mix (either still in the chopper or with a spoon in a bowl).
• Place in a container, top with more olive oil and it should keep in the fridge for a couple of weeks.

ZHUG

Steps:

• Wash and dry the parsley and cilantro.
• Combine parsley, cilantro, garlic, lemon juice and zest, chiles, cumin, coriander, salt, pepper, ice, and 2 tablespoons olive oil in a food processor fitted with a blade. Blend until a smooth paste is achieved, adding more oil as necessary.
• Cover and refrigerate at least 1 hour before serving to allow flavors to meld.