Zhoug Sauce

Posted On 22 June 2019

Originally found this at Trader Joe’s, then started making my own. This Middle Eastern sauce is like a spicy cilantro pesto, great on sandwiches, great mixed into scrambled eggs, great as a dip.

Ingredients

• 3 cups of cilantro leaves (2 large bunches) ¹
• 1 cup fresh Italian parsley leaves (1 bunch)
• 1-2 Serrano peppers, stemmed and rough chopped ²
• 2-3 jalapeño peppers, stemmed and rough chopped ³
• 4 cloves garlic, peeled and rough chopped
• 1 tsp. ground coriander
• 2 tsp. ground cumin
• 2 tsp. sherry vinegar or red wine vinegar
• Olive oil (~ 3/4 cup or so)
• Kosher Salt ⁴

Instructions

1. Combine the leaves in a food processor and pulse to chop. Add the garlic, coriander, cumin, and vinegar. Add the peppers and pulse to chop. ⁵
2. With the food processor on, add the olive oil a bit at a time, stopping to scrape down the sides as needed. Process until smooth. Taste and add salt to taste. This should have the consistency of a hummus or a pesto.
3. Use within 2 weeks or freeze in smaller portions for up to 6 months. I usually make a big batch and freeze smaller jars.

Notes

1. Some stems are okay but the thick ones should be avoided.
2. Some seeds are good.
3. Serrano peppers are hotter than jalapeño peppers, so adjust quantities back and forth accordingly.
4. Table salt, which is usually iodized, will discolor any green vegetable; Kosher salt contains no iodine.
5. If you’re not sure about the spice, start with one pepper, add more as needed; hard to remove, easy to add more.