In-Season: Tender Herbs
Some of my favorite kitchen pleasures involve herbs: the magic of chive blossoms soaked in vinegar in the spring, fragrant basil in the thick of tomato season, mint muddled at the bottom of a tall dri...
Zhoug
Serves 6
Originating from Yemen, this spicy cilantro sauce has a simple list of ingredients but packs a flavorful punch. The many regional versions of this sauce (also known as Zhuhai, Shug or Skhug) all feature fresh herbs, garlic, Middle Eastern spices, hot peppers and oil. Make this sauce to add a blast of flavor to roasted vegetables, grilled proteins, fried eggs, hummus, toasted sandwiches, flatbreads and more. Use more or less jalapeños or red pepper flakes to adjust the heat level.
2 small garlic cloves, minced
2 bunches cilantro, roughly chopped (about 2 cups packed)
15 mint leaves, roughly chopped
1 large or 2 small jalapeños, stems removed
2 teaspoons kosher salt
1 teaspoon ground cardamom
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon red pepper flakes, or to taste
¼ cup fresh lime juice
½ cup extra-virgin olive oil
Pulse the garlic, cilantro, mint and jalapeños in a food processor until finely chopped. Avoid pulsing too long—you don’t want a paste. Transfer the mixture to a small bowl and stir in the remaining ingredients. Cover and place on the counter for a few hours to allow the flavors to meld. Taste and adjust seasoning, adding more minced jalapeños or red pepper flakes if you’d like a spicier sauce, then serve.
The sauce can be stored for up to 2 days in the refrigerator. It will solidify in the refrigerator, so let it come to room temperature before serving.
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