Spicy Cilantro Sauce (Zhoug)
By Annie PetitoPublished on January 10, 2019
Yield
Serves 12 (Makes 1 cup)
Ingredients
2 cups coarsely chopped fresh cilantro leaves and stems 4 Thai chiles, stemmed3 garlic cloves, peeled½ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon table salt ½ cup extra-virgin olive oil
Before You Begin
This warm-spiced, garlicky chile-herb sauce takes shakshuka to the next level.
Instructions
- Pulse cilantro, Thai chiles, garlic, coriander, cumin, and salt in food processor until coarsely chopped, 8 to 10 pulses. Transfer to small bowl. Add oil and stir until sauce has consistency of loose paste. Season with salt to taste. (Sauce can be refrigerated in airtight container for up to 2 weeks. Let come to room temperature before serving.)
Yield
Serves 12 (Makes 1 cup)Ingredients
2 cups coarsely chopped fresh cilantro leaves and stems
4 Thai chiles, stemmed
3 garlic cloves, peeled
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon table salt
½ cup extra-virgin olive oil
Ingredients
2 cups coarsely chopped fresh cilantro leaves and stems
4 Thai chiles, stemmed
3 garlic cloves, peeled
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon table salt
½ cup extra-virgin olive oil
Ingredients
2 cups coarsely chopped fresh cilantro leaves and stems
4 Thai chiles, stemmed
3 garlic cloves, peeled
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon table salt
½ cup extra-virgin olive oil
Why This Recipe Works
While this hot sauce, which some sources say originated in Yemen, is often served as an accompaniment to shakshuka, it's hard to imagine what it wouldn't taste good on.
Before You Begin
This warm-spiced, garlicky chile-herb sauce takes shakshuka to the next level.
Instructions
- Pulse cilantro, Thai chiles, garlic, coriander, cumin, and salt in food processor until coarsely chopped, 8 to 10 pulses. Transfer to small bowl. Add oil and stir until sauce has consistency of loose paste. Season with salt to taste. (Sauce can be refrigerated in airtight container for up to 2 weeks. Let come to room temperature before serving.)
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