Description
This spicy cilantro sauce (Zhoug) is a bold, herby Middle Eastern condiment made with garlic, chili, and warm spices. Perfect for grilled meats, roasted veggies, or grain bowls.
Ingredients
Units
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- 1/3 cup olive oil
- 1 teaspoon garam masala
- 1 cup fresh flat-leaf parsley, leaves only, packed
- 1/2 cup fresh cilantro with tender stems, packed
- 2 medium serrano chilies, seeds moved (keep seeds for more heat)
- 2 cloves garlic
- 3 tablespoons lemon juice (about 1 large lemon)
- 1/2 teaspoon salt
- 1/2 teaspoon coarse black pepper
Instructions
- Place a small saucepan over low heat and add the olive oil and garam masala. Warm the spices for about 2-3 minutes. Remove the saucepan from the heat and set it aside.
- In a blender or food processor, combine parsley, cilantro, serrano chilies, garlic, lemon juice, salt, and pepper. Run the blender and slowly drizzle in the olive oil and spice mixture.
- Start the blender and slowly pour in the olive oil and spice mixture. Blend until smooth with some texture, for about a minute. Taste and adjust seasoning, adding more salt as needed.
- Enjoy right away. Consume within 3 days.
Notes
Use fewer chilies or deseed them for a mild version. Add a tablespoon of water or more olive oil for a looser drizzle
This recipe is inspired by "America's Test Kitchen, The Complete Mediterranean Cookbook".
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Sauce, Dip, Condiment
- Method: Cook, Blender
- Cuisine: Middle Eastern, Mediterranean