Zhug (Yemeni Green Hot Sauce)

February 10, 2019

Zhug (Yemeni Green Hot Sauce) - kvalifood.com

A Yemeni hot sauce of fresh green chillies, cilantro, garlic, and cardamom pulsed into a coarse paste. Cardamom is the signature spice – without it, zhug becomes just another green hot sauce. The texture should be coarse like pesto, not pureed smooth. Used sparingly as a condiment on falafel, shawarma, grilled meats, eggs, and in sandwiches.

Makes ca. 350 g / 1.5 cups

Ingredients

8 jalapeno peppers (~110 g), stems removed
40 g fresh cilantro leaves (~1.5 cups, packed)
30 g fresh flat-leaf parsley leaves (~1 cup, packed)
6 garlic cloves (~30 g)
1 tsp salt
4 cardamom pods, seeds extracted (or 1/4 tsp ground cardamom)
1 tsp cumin seeds (or 1/2 tsp ground cumin)
1/2 tsp coriander seeds (or 1/4 tsp ground coriander)
1/4 tsp black peppercorns (or ground black pepper)
3 tbsp extra virgin olive oil

Directions

If using whole spices, lightly toast the cardamom seeds, cumin seeds, coriander seeds, and peppercorns in a dry skillet over low heat for 1-2 minutes until fragrant. Grind to a coarse powder.

Roughly chop the jalapenos and garlic. Add to a food processor with the ground spices and salt. Pulse a few times to break down.

Add the cilantro and parsley. Pulse until the herbs are chopped into the mixture but still have visible texture. Do not run the processor continuously.

Drizzle in the olive oil and pulse a few more times until just combined. The finished zhug should be a coarse, thick paste.

Transfer to a jar. Refrigerate for up to 5 days, or freeze in small portions for up to 3 months.

Notes

8 jalapenos makes a solidly spicy zhug. Use fewer for milder, or substitute serrano peppers for sharper heat.
3 tbsp olive oil is on the traditional (lower) end. Add more for a looser consistency.
Lemon juice (1-2 tbsp) is not traditional in all versions but adds brightness and helps preservation.
Caraway seeds (1/4 tsp) are an authentic optional addition in some Yemeni recipes.
Red zhug variation: use 3 large red hot peppers instead of jalapenos, reduce herbs to 1/4 cup cilantro, add 2 tbsp lemon juice. Blend smoother than green.