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Zhoug

Zhoug

With so many leafy green things growing in the garden and in containers on the back porch, green sauce season is here. Fresh, uncooked green sauces exist in cuisines around the world – pesto, chimichurri, pistou, chermoula, salsa verde (which really describes so many of these herby sauces), and zhoug- a bright, fiery condiment from Yemen that’s made with fresh cilantro, parsley, garlic, chilies and olive oil. Yes, that describes, more or less, many green sauces out there – zhoug also has some cumin, coriander and often cardamom to round it out with floral, earthy flavours. As with its saucy green relatives, it’s amazing on eggs, drizzled over avocado toast, fish, stews and roasted carrots, tossed with potato salad… once you have a jar in the fridge, you’ll start spooning it over everything.

(We talked about zhoug and other green sauces last week on the Eyeopener!)

(This is pesto! Which you can make with baby kale, spinach, fresh basil, even carrot tops and dandelion greens! Add some garlic, Parmesan, pine nuts or walnuts, olive oil, lemon and salt – you can just wing it.)

Zhoug

AuthorJulie

Zhoug

Yields1 Serving

1/2 bunch cilantro
1/2 bunch flat-leaf parsley
1 large jalapeño pepper, stemmed and cut into chunks
1 large garlic clove
2 tsp sherry or red wine vinegar
1 tsp cumin
1 tsp coriander
big pinch red chili flakes
salt
olive oil

1

Blend everything in a food processor or good blender until smooth, pushing it down and pouring in more oil as needed to help get it going. Taste and adjust the ingredients as needed. Makes about 1 cup.

Ingredients

 1/2 bunch cilantro
 1/2 bunch flat-leaf parsley
 1 large jalapeño pepper, stemmed and cut into chunks
 1 large garlic clove
 2 tsp sherry or red wine vinegar
 1 tsp cumin
 1 tsp coriander
 big pinch red chili flakes
 salt
 olive oil

Directions

1

Blend everything in a food processor or good blender until smooth, pushing it down and pouring in more oil as needed to help get it going. Taste and adjust the ingredients as needed. Makes about 1 cup.

Zhoug
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About Julie

8 comments on “Zhoug

  1. H
    July 10, 2019 at 8:03 pm

    Submarine 😉

  2. Jodi
    July 15, 2019 at 8:52 am

    How long will it keep?

  3. Health Insurance
    September 18, 2019 at 4:43 am

    The best recipe of Yemeni sauce i found on internet ,this sauce is best for health.I suggest to have health insurance to enjoyable life.

  4. Laura Di Lembo
    August 5, 2021 at 1:28 pm

    Zhoug! Not commonly found in these parts but SO punchy and interesting in the mouth! Love it!

  5. Maureen Nelson
    August 6, 2021 at 10:40 am

    Does stemmed mean remove seeds as well

    • Julie
      August 25, 2021 at 10:14 pm

      If you want to remove some of the heat, seed them as well!

  6. Pia Blunt
    January 2, 2023 at 12:38 am

    My husband and I decided to enroll in cooking courses. We have been working in Canada for six months now. So we decided why not try something new. That’s why we rented a car at 14CARS.com so that it would be convenient to get to the courses.

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