Name: Homemade Zhoug
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 4 jalapeños -; 3 cloves garlic -; 1 cup firmly packed fresh cilantro, leaves and tender stems only -; 3/4 cup firmly packed fresh parsley, leaves and tender stems only -; 1/2 teaspoon ground cumin -; 1/2 teaspoon ground cardamom seeds -; 1/2 teaspoon ground coriander -; 1/2 cup olive oil, plus more to drizzle on top -; Juice of 1 lemon (about 2 tablespoons) -; 1 teaspoon sugar -; 1/2 teaspoon salt -; 3 tablespoons water, as needed -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Homemade Zhoug

1. 4 jalapeños -

2. 3 cloves garlic -

3. 1 cup firmly packed fresh cilantro, leaves and tender stems only -

4. 3/4 cup firmly packed fresh parsley, leaves and tender stems only -

5. 1/2 teaspoon ground cumin -

6. 1/2 teaspoon ground cardamom seeds -

7. 1/2 teaspoon ground coriander -

8. 1/2 cup olive oil, plus more to drizzle on top -

9. Juice of 1 lemon (about 2 tablespoons) -

10. 1 teaspoon sugar -

11. 1/2 teaspoon salt -

12. 3 tablespoons water, as needed -

How to cook deliciously - Homemade Zhoug

1. Stage

Prepare the jalapeños and garlic: 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.

2. Stage

Add the herbs and spices: 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.

3. Stage

Add the olive oil and lemon juice: 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.

4. Stage

Add the water, if needed: If your zhoug seems too stiff, pulse in water, 1 tablespoon at a time and up to 3 tablespoons, to loosen it up.

5. Stage

Taste and adjust seasoning: Taste the sauce and add more salt, sugar, or lemon juice, if needed. It should be spicy, lemony, bright, and fresh.

6. Stage

Rest the zhoug: 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!