Zhoug sauce: The spicy green revolution in your kitchen
At first glance, it resembles the well-known basil pesto, but enthusiastically taking a spoonful of this creation might be surprising. This spicy, cold sauce certainly has a strong kick. Used sparingly, it can greatly enhance the flavour of a plain salad, adding a touch of exotic flair to the everyday menu. It's a delightful alternative to sriracha sauce.
It adds zest to a mundane salad, complements meats beautifully, and there are always aficionados who relish adding it to sandwiches. This modest green sauce is certain to win over spice enthusiasts.
Not everything green is bland, and this recipe is the perfect testament to that. Hailing from Yemen, the spicy zhoug sauce has gained international acclaim. It's a paste made from green chilli peppers, fresh herbs such as coriander and parsley, and aromatic spices like cumin and cardamom. The consistency of the sauce can vary—from a thick paste to a more liquid sauce, depending on your preference.
Traditionally, zhoug was made by grinding the ingredients between two stones, but you can easily make it using a blender. It pairs wonderfully with hummus, roasted meats, or sandwiches, and when mixed with plain yoghurt, it becomes a delicious dressing for sandwiches.
Ingredients:
- a bunch of coriander,
- 60ml of olive oil,
- 3 green jalapeno peppers,
- half a teaspoon of dried chilli,
- 3 cloves of garlic,
- 1/4 teaspoon of ground cardamom,
- 1/4 teaspoon of salt,
- 1/4 teaspoon of cumin,
- pinch of salt,
- pinch of sugar.
Preparation method:
- Place all ingredients except the olive oil into a blender and blend them into a smooth paste. If you prefer a milder sauce, remove the seeds from the peppers before blending.
- Gradually add the olive oil until you achieve the desired consistency.
The finished sauce has an intense flavour, so it's best served in moderation. You could also use fewer hot peppers by adding one sweet green pepper for balance. Remember to remove the seeds and core. Enjoy!
