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    Yemenite Cilantro-Parsley Hot Sauce (Zhug)

    clock-icon10 minutes
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    Author
    Pixicook editorial team

    A spicy and flavorful sauce made with fresh herbs and spices, perfect as a condiment for various dishes.

    Ingredients for Yemenite Cilantro-Parsley Hot Sauce (Zhug)

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    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Whole Coriander Seed, whole

    teaspoons

    Substitute chevron-down

    Whole Cumin Seeds, whole

    teaspoons

    Substitute chevron-down

    Freshly Ground Black Pepper, freshly ground

    teaspoons

    Substitute chevron-down

    Green Cardamom Pods, small internal seeds only, toasted (optional)

    each

    Substitute chevron-down

    Garlic Clove, roughly chopped

    each

    Substitute chevron-down

    Fresh Thai Bird Chilies, roughly chopped

    each

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Flat Leaf Parsley

    0 oz

    Substitute chevron-down

    Fresh Cilantro

    0 oz

    Substitute chevron-down

    Extra Virgin Olive Oil

    cups

    Substitute chevron-down

    How to Make Yemenite Cilantro-Parsley Hot Sauce (Zhug)

    1. Grind Spices

    Place the coriander seeds, cumin seeds, black pepper, and cardamom seeds (if using) into a mortar and pestle. Grind them together until you have a fine and fragrant powder.

    2. Add Garlic and Chilies

    Add the roughly chopped garlic, chilies, and kosher salt to the ground spices in the mortar. Work these ingredients into a rough paste.

    3. Incorporate Herbs

    Gradually incorporate the parsley and cilantro into the mortar. Add them a little at a time, ensuring that the herbs are evenly distributed throughout the mixture. Continue to grind until no pieces are larger than 1/8 inch.

    4. Add Olive Oil

    Slowly drizzle the extra-virgin olive oil into the mixture while continuing to grind. This will form an emulsion, creating a cohesive and glossy sauce.

    5. Season and Store

    Season the sauce with additional salt to taste, if necessary. Serve immediately or store in an airtight container in the refrigerator.

    Variations

    Roasted Zhug

    Deepen the flavor by roasting chili peppers and garlic.

    Citrus Zest

    Incorporate lemon or lime zest for a zesty, citrusy note.

    Citrusy Zhug

    Use orange or lime zest and juice for a different citrus twist.

    Vary the Peppers

    Experiment with red Fresno chilies, habanero peppers, or dried varieties like chipotle or ancho for different heat profiles.

    Roasted Garlic Instead of Raw

    Use roasted garlic to add a sweet, caramelized flavor.

    Pitfalls and tips

    Use Fresh Herbs

    The quality of your zhug hinges on the freshness of the cilantro and parsley. Make sure the herbs are vibrant, aromatic, and without any wilted or yellowed leaves. This will ensure your zhug has the freshest, most potent flavor.

    Choose the Right Chilies

    For a more authentic taste, try using fresh green serrano or Thai bird chilies. Adjust the type and amount of chili to control the heat level.

    Add Oil Gradually

    When blending, add the olive oil in a slow, steady stream to help emulsify the sauce for a smoother consistency.

    Toast Your Spices

    Toasting spices like cumin and coriander seeds before grinding them will accentuate their flavors and add depth to the sauce.

    Season Properly

    Salt is crucial in bringing out the flavors, but be cautious not to over-salt as flavors will intensify over time.


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