Zhug (zhoug, skhug)
I discovered this sauce/salsa at a party hosted by Israelis but it is Yemeni in origin and is eaten all over the Middle East. It was herbal, bright and very spicy. Our version is a little less spicy but still has a kick. We've used zhug in a grilled cheese sandwich, on eggs, to swirl over the top of hummus, in tacos, on a rice bowl, with a dosa, with meats like chicken or pork, in a marinade for tofu, in pasta ...the possibilities are endless. And did I say it was easy?
Adapted from: https://www.cookinglight.com/recipes/zhug
- 60 grams cilantro, leaves and stems (also called coriander, about 1 1/2c, roughly chopped)
- 90 grams jalapeños or other hot peppers (about 3 for me, chopped)
- 1 clove garlic (peeled and chopped)
- 1 tablespoon water
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon fresh lemon juice
- 3/4 teaspoons kosher salt
- 3/4 teaspoons honey (or other sweetener like agave)
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground cardamom
Add all the ingredients to a food processor, blender, container for a stick blender, mixie or into a mortar. Pulse, blend or pound the zhug until mixed as smooth as you like. I opted for leaving it a little textured but you can puree it until it's completely smooth if you prefer. Taste and add more salt and/or peppers if you like. If it's too spicy for you, check the notes section for ideas.
What to do if your zhug is too spicy for you?
- add a dollop to soup so it gets diluted
- add a small spoonful to hummus
- add a small spoonful to plain yogurt or cream cheese to make a sauce or spread
- add more cilantro and the other ingredients (but not more chilis) to dilute the impact of the jalapeños
Adapted from: https://www.cookinglight.com/recipes/zhug
