Zhoug (skhug) sauce
Tangy, spicy cilantro and jalapeño sauce that is delicious on meat, vegetables, fish, bread, rice - and just about everything!
Servings: 24 servings
Ingredients
- 4 large cloves garlic
- 1 packed cup fresh cilantro about 1 bunch
- 1 packed cup fresh parsley about 1 bunch
- 3 large jalapeños top cut off and seeds removed (reserve seeds)
- 1 ½ teaspoon fine celtic sea salt
- 1 teaspoon ground cardamom
- 1 teaspoon ground cumin
- 1-2 teaspoons red pepper flakes more to taste
- ¾ cup extra-virgin olive oil
- optional: juice of 1 lemon
Instructions
- In a food processor, pulse the garlic until finely chopped.
- Add the cilantro, parsley, jalapeños (with some of the seeds for extra heat if desired), salt, cardamom, cumin, and red pepper flakes to the food processor.
- Pulse until the ingredients are roughly chopped.
- With the food processor running, slowly pour in the olive oil until the sauce is well combined and emulsified.
- Taste the sauce and adjust the seasoning as needed.
- Store the zhoug sauce in an airtight container in the refrigerator for up to 1 week.
Video
Nutrition
Serving: 1g | Calories: 76kcal | Carbohydrates: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 161mg
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