Zhug (Yemenite Hot Sauce with Cilantro and Parsley)
Serious Eats
This is a fresh and bright spread or dip with a spicy kick, depending on which peppers you use. It’s great as a sandwich spread or mixed in with rice and vegetables.
Prep Time
10 minutes
Cook Time
0 minutes
Yield
1 Cup
Ingredients
1⁄4 teaspoon coriander seeds (whole)
1⁄2 teaspoon cumin seeds (whole)
1⁄4 teaspoon black pepper
3 cardamom pods (small internal seeds only, toasted (optional))
4 cloves garlic (roughly chopped)
4 pepper, chile (Thai bird red or green, or 4 dried chiles de arbol)
1 teaspoon salt (plus more to taste)
2 ounces parsley, fresh (and cilantro leaves and fine stems (about 2 loosely packed cups))
1⁄2 cup olive oil
Instructions
Combine coriander, cumin, and cardamom seeds in a mortar and pestle and grind into a powder. In a food processor, add the herbs, garlic, chilies, salt, ground black pepper, and the spices from the mortar. Process on low speed until smooth and no pieces of chilies or herbs remain. Slowly drizzle in olive oil to form an emulsion. Season to taste with more salt.
Serve immediately or store in an airtight container in the refrigerator for up to several weeks.