Fiery, fresh, and herby, Zhoug sauce is a magnificent condiment that makes anything it touches so much more delicious. Make it in less than 15 minutes and enjoy it alongside meat, fish, vegetables, or as toppings for flatbreads. So good!
Prep Time10 minutesmins
Ingredients
4medium cloves garlic, roughly chopped
3medium jalapeños, stemmed, seeds and inner veins removed, and chopped(reserve the seeds)
3cupspacked cilantro - from 1 large or 2 medium-size bunchesuse the thin stems and leaves
1teaspoonground cumin
1teaspoon*cardamom
1teaspoonKosher salt
½cupextra-virgin olive oilplus more if necessary
¼teaspooncrushed red pepperoptional
Instructions
Place the garlic and jalapeño in a small food processor and process until they are in small pieces. Add the cilantro and pulse until mixture is fairly smooth but still has a bit of texture.
Add the cumin, cardamom, salt, and olive oil and pulse 3-4 times, just until incorporated.
Taste and add more salt if needed, or more chili seeds, or crushed red pepper to make it spicier. Stir in a little more olive oil if the mixture is too thick.
Notes
Recipe adapted from Bonnie Stern *Cardamom adds a unique flavour to this sauce so do try not to omit. That said, you can replace it with ground coriander or a pinch of ground cloves, if necessary. To Store: The sauce keeps well in the fridge for up to 2 days. To best preserve its flavour and colour, pour a thin layer of olive oil over the surface and cover tightly.Read through the post for more tips on preparing Zhoug sauce.