Green zhoug (also zhug or skhug) is a spicy Middle Eastern condiment of cilantro, green chillies, fresh garlic, and spices blended with olive oil. It is hot and utterly delicious! Serve the spicy cilantro sauce with shawarma, falafel, and grilled meats or use it like any other hot sauce.
Yield1 cup
Servings16
Equipment
- Food processor – or a mortar and pestle for small batches
Ingredients
- 2 cups cilantro, leaves and soft stems, roughly chopped
- ½ cup flat-leaf parsley, leaves and soft stems, roughly chopped
- 4 hot green chillies
- 2 garlic cloves, peeled and roughly chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground cardamom
- 1 teaspoon salt
- 6 tablespoons olive oil, plus more as needed
- 4 tablespoons water
Instructions
- Place the roughly chopped herbs, chillies and garlic cloves in a food processor and blitz for 30 seconds (or until finely chopped).
- Add the ground spices, salt, six tablespoons olive oil and four tablespoons water. Pulse in the food processor until well combined (about another 30 seconds). Scrape the sides down if needed.
- Zhoug has a coarse paste-like texture, so resist the temptation to over-process the sauce. Taste and add more olive oil and salt to your liking.
- Use straight away. Or transfer the sauce to a sterilised jar, then seal and refrigerate. Use the sauce within three weeks.
Notes
- I use four very hot green finger chillies. When I use something milder, like Serenade chillies or jalapeños, I increase the quantity to six chillies. For more information, see the ingredients section.
- A food processor works best to maintain the coarse texture of the zhoug paste. Take care not to over-process the ingredients if you use a blender.
- You can make smaller batches by hand with a mortar and pestle. For instructions, see how to make zhoug with a mortar and pestle.