Name: Zhoug
Cook time: 5 min
Total time: 5 min
Ingredients: 1 bunch fresh cilantro, coarsely chopped (about 1 cup); 1 bunch fresh flat-leaf parsley, coarsely chopped (about 1 cup); 1/4 cup olive oil, plus more if needed; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon kosher salt; 1/4 teaspoon cayenne pepper; 5 jalapeños, seeded and coarsely chopped; 4 cloves garlic; Freshly ground black pepper

Zhoug

fresh cilantro, coarsely chopped (about 1 cup)

fresh flat-leaf parsley, coarsely chopped (about 1 cup)

olive oil,

cumin

coriander

salt

cayenne pepper

jalapeños,

garlic

black pepper

In a food processor, combine the cilantro, parsley, olive oil, cumin, coriander, salt, cayenne, jalapeños, garlic and a few turns of pepper and blend until the mixture is the consistency of pesto, adding more olive oil if desired. Store in the fridge for up to 3 days, or spoon into ice cube trays, freeze and thaw as needed.

Of all the recipes for this sauce I have seen—and there seems to be a different recipe for every cook—not many call for parsley, and it tastes very grassy to me in this one. Next time I will try only cilantro. Also, most cooks used cardamom along the way, and since cardamom can be a dominatrix in the spice pantry, I only used 1/4tsp in this recipe, but it gives it that unique flavor that only cardamom can give: bright, spicy and floral. So good. This is my first time tasting zhoug and I’m already a fan! Thanks, Molly!

Zhoug

Cook Time: 5 minutes

Total: 5 minutes

Servings: 1.5

Author : Molly Yeh

Ingredients

Instructions

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