Zhug
Published July 14, 2021
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 10garlic cloves, peeled and smashed
- 4 to 8jalapeños, seeded and sliced
- 2teaspoons fresh lemon juice, more to taste
- 2packed cups roughly chopped cilantro leaves and stems
- 1teaspoon ground cumin
- ½teaspoon ground cardamom or coriander
- ¼teaspoon freshly ground black pepper
- ½cup extra-virgin olive oil
- ¾teaspoon kosher salt (Diamond Crystal), plus more to taste
Nutritional analysis per serving (4 servings)
261 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 156 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place garlic, jalapeño and lemon juice in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container with a spatula when necessary.
- Step 2
Add cilantro, cumin, cardamom or coriander, and pepper, and purée until smooth. With the motor running, gradually drizzle in the olive oil to form a homogeneous paste. Pulse in salt. Taste, and add more salt and lemon juice if needed.
- Step 3
Use immediately or refrigerate in an airtight container for up to 1 week. Use as a sauce for grilled or roasted meat or seafood, especially full-flavored fish like mackerel, tuna and salmon; spoon it over egg dishes like shakshuka and scrambled eggs; stir it into soups and stews; spread it on sandwiches, especially those filled with falafel, roasted vegetables, or mozzarella and tomato; swirl it into thick yogurt or hummus for a dip.
Private Notes
Comments
Beware: Serranos are not remotely comparable to Jalapenos in spiciness. Measured in Scoville units (relative capsaicin content) Jalapenos range from 2500-8000, Serranos range 10,000-23,000. The only way to be certain about where a chile falls in its range of heat is to taste a sliver of it and then adjust the quantity you use. Unless your aim is maximum heat, always remove the seeds and rib fibers before using. It is also a good idea to wear gloves while cleaning chiles.
A tiny variation on zhug, add a couple of ripe kiwifruit (peeled and seeded, if you wish) to the mix for sweetness. We also use zhug on summer salads of only tomatoes and cucumbers.
The Cheeseboard in Berkeley makes a super spicy version of this they call "green sauce". I water it down (SUPER spicy) then freeze it in ice cube trays - and when frozen, put cubes in a ziploc. It takes me 6 months to get through them but still taste great.
In my experience, this is most commonly made with hot chilis like birds eye chilies, and less commonly jalapenos. Jalapenos are a good option for toning down the spice, or giving it a different flavor profile. My personal preference is to use coriander for the base over cardamom and then choosing to add cardamom and/or caraway seed if desired.
makes a great pizza sauce too, and yes, the Trader Joe's version is also excellent.
Solid recipe, though I would not call this anywhere near "searingly" spicy. I even left the seeds and ribs of the jalapeños in and it isn't more spicy than a "hot" salsa. But the flavor balance is good - I tend to like more acidity, so I upped the lemon juice.
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