We discovered this fresh and zesty condiment during the 2020 pandemic while grocery shopping at our local Trader Joe’s. Fortunately, this beloved grocer is just a 10-minute walk from where we live, and therefore quickly became one of our favorite excuses to get out of the house, even if just for a Zhoug run.
After consuming gallons of Trader Joe’s Zhoug we decided it was probably time to make our own. In doing our research we discovered that this blend of fresh peppers, cilantro, parsley, and spices originated in Yemen, and is a staple in both Arab and Israeli cuisines. It’s often served in Saltah, a Yemeni meat stew, as well as with pita, kabobs, shawarma, and hummus. There are really no limits for its use, as we put it on everything, breads, crackers, chicken, meats, white fish, shrimp, salmon, couscous, etc. Anything!
Zhoug
Ingredients
- 1 Jalapeño Pepper, stem removed & sliced. *Remove seeds if you don’t want the heat. *We like heat, so we leave them in.
- 1 Serrano Peper, stem removed & sliced. *Remove seeds if you don’t want the heat.
- 2 Garlic Cloves Pressed through a garlic press or shaved on a micro plane
- 1 Lemon Zested and Juiced
- 1 Pinch of Salt
- 1/2 Teaspoon Ground Cumin
- 1/2 Teaspoon Ground Coriander
- 1/2 Teaspoon Ground Cardamom Can also use seeds from Cardamom pods and grind in a spice blender
- 1 Cup Cilantro, roughly chopped or 2 large handfuls
- 1/2 Cup Parsley or 1 large handfuls
- 1/3 Cup Olive Oil
Instructions
- Using a food processor or blender, place in the chopped Jalapeño, Garlic, Lemon Zest , Lemon Juice, Salt, and half of the Olive Oil. Blend for a few seconds to mix the ingredients.
- Add all the Spices, chopped Cilantro, Parsley, and the rest of the Olive Oil. Blend to combine into a thick sauce consistency. *You may need to add slightly more oil if the consistency remains too thick after a few minutes of blending. Test it along the way.
Notes
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