Zhug Yemeni Green Hot Sauce Recipes

ZHUG, YEMENI GREEN HOT SAUCE

Zhug, Yemeni Green Hot Sauce image

Click here for Zhug recipe, a Yemeni Green Hot Sauce. It's fresh, it's delicious and only takes 8 minutes, using everyday ingredients!

Provided by Azlin Bloor

Categories Sauces

Time 8m

Number Of Ingredients 14

Ingredients

1 large handful fresh coriander leaves
3 medium sized garlic cloves
8 green jalapeños
2 bird's eye chillies
½ tsp cumin seeds or ground cumin
¼ tsp of salt
pinch sugar
1 Tbsp lemon juice
3 Tbsp extra virgin olive oil
2 Tbsp water
Tomatoes
Red Chillies
Lemon Juice
Parsley

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.

Nutrition Facts : Calories 66 kcal, Carbohydrate 5 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 224 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

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

Ingredients

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

ZHUG

Zhug image

This spicy green sauce is as full of flavor as it is of color. Use it raw as a dip with falafel, vegetables, sandwiches and wraps. Add a fresh dollop to soups, rice, pasta, or egg dishes for an extra spicy boost of flavor. It also works wonderfully as a marinade on meat or fish. Covered with a thin layer of olive oil, it will keep up to two weeks in the refrigerator. It's also vegan, gluten-free, low sugar, and low sodium, making it perfect for almost any diet.

Provided by Buckwheat Queen

Categories 100+ Everyday Cooking Recipes Vegan

Time 15m

Yield 10

Number Of Ingredients 10

Ingredients

1 ounce flat-leaf parsley, stems removed
1 ounce fresh cilantro, stems removed
2 cloves garlic
¼ lemon, juiced and zested
3 green bird's eye chile peppers, stems removed
¼ teaspoon ground cumin
¼ teaspoon ground coriander
salt and pepper to taste
2 ice cubes
¼ cup extra-virgin olive oil, or as needed

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.

Nutrition Facts : Calories 59.3 calories, Carbohydrate 2.1 g, Fat 5.7 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 19.7 mg, Sugar 0.7 g

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