Green Zhug ~ Makes about 1 cup
Zhug is a Yemeni hot sauce that features various combinations of chile peppers, spices and in the case of the green version, fresh herbs. A dot or two of this stuff just brings your food to life.
2 teaspoons coriander seeds, toasted in a dry pan until fragrant
2 teaspoons cumin seeds, toasted in a dry pan until fragrant
1/2 cup grapeseed oil
1 bunch flat-leaf parsley, thick stems removed
3 hot peppers, stemmed (I've use jalapeño peppers)
1 garlic clove, peeled but left whole
1 teaspoon ground turmeric
1 teaspoon kosher salt
In a spice grinder, or mortar and pestle, grind the toasted seeds until the mixture forms a powder. Transfer the mixture to a blender. Add the oil, parsley, hot peppers, garlic, turmeric, and salt and blend until it comes together. Store in a jar for up to 1 month.
Original recipe: 'Eating Out Loud' by Eden Grinshpan
Zhug is a Yemeni hot sauce that features various combinations of chile peppers, spices and in the case of the green version, fresh herbs. A dot or two of this stuff just brings your food to life.
2 teaspoons coriander seeds, toasted in a dry pan until fragrant
2 teaspoons cumin seeds, toasted in a dry pan until fragrant
1/2 cup grapeseed oil
1 bunch flat-leaf parsley, thick stems removed
3 hot peppers, stemmed (I've use jalapeño peppers)
1 garlic clove, peeled but left whole
1 teaspoon ground turmeric
1 teaspoon kosher salt
In a spice grinder, or mortar and pestle, grind the toasted seeds until the mixture forms a powder. Transfer the mixture to a blender. Add the oil, parsley, hot peppers, garlic, turmeric, and salt and blend until it comes together. Store in a jar for up to 1 month.
Original recipe: 'Eating Out Loud' by Eden Grinshpan
