Yemenite Green Hot Sauce (Zhug)

Name: Yemenite Green Hot Sauce (Zhug)
Yield: 4 servings
Ingredients: 2 cardamom pods; 1 teaspoon black peppercorns; 1 teaspoon coriander seeds; ½ teaspoon cumin seeds; 4 serrano chiles, finely chopped; 2 garlic cloves, chopped; Kosher salt; 1 cup very finely chopped parsley; ¾ cup very finely chopped cilantro; ⅔ cup extra-virgin olive oil; 4 teaspoons fresh lemon juice; A spice mill or mortar and pestle

By Andy Baraghani

January 9, 2018

Image may contain Plant Moss Cutlery and Spoon

Alex Lau

Feel free to use whatever fresh chile you can find, but remember that this sauce from Yemen, known as zhug, is supposed to pack some heat. You can use this sauce with sandwiches, over grilled meats, or as a topping for veggies.

Recipe information

Yield
4 servings

Ingredients

2 cardamom pods

1 teaspoon black peppercorns

1 teaspoon coriander seeds

½ teaspoon cumin seeds

4 serrano chiles, finely chopped

2 garlic cloves, chopped

Kosher salt

1 cup very finely chopped parsley

¾ cup very finely chopped cilantro

⅔ cup extra-virgin olive oil

4 teaspoons fresh lemon juice

Special Equipment

A spice mill or mortar and pestle

Preparation

Step 1
Remove cardamom seeds from pods; discard pods. Toast cardamom seeds, peppercorns, coriander seeds, and cumin seeds in a dry small skillet over medium-high heat, swirling often, until fragrant, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; finely grind.
Step 2
Place chiles and garlic on a cutting board and sprinkle with a large pinch of salt and smash into a paste with the side of a chef’s knife. (Or use that mortar and pestle here too.)
Step 3
Transfer chile paste to a small bowl and work in spice mixture, parsley, cilantro, and oil; season with salt. Let sit 10 minutes for flavors to marry. Stir in lemon juice.
Step 4
Do Ahead: Sauce (without lemon juice) can be made 1 day ahead. Cover and chill. Let come to room temperature before stirring in lemon juice.