Zhoug

Name: Zhoug
Yield: Makes 300 ml
Cuisine: Europe
Ingredients: 10 green jalapeño chillies, deseeded; a pinch of cayenne pepper; ½ teaspoon ground coriander; salt and freshly cracked black pepper; 100 ml olive oil; a good bunch of flat-leaf parsley; 4 garlic cloves, crushed; 1 teaspoon ground cumin; a good bunch of coriander leaves; salt and freshly cracked black pepper

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

A hot and extremely fragrant chilli-pepper sauce from the Yemen. Wonderful with meat, fish and poultry; I also like to add it to vegetable broths. It is sometimes made with red chilli, but I prefer the flavour of green here.

Ingredients

10 green jalapeño chillies, deseeded
4 garlic cloves, crushed
a good bunch of flat-leaf parsley<

Europe
Sauce
Vegan
Mediterranean
Gluten-free
Spicy

Method

Put the chillies and garlic in a blender and blitz until smooth.
Add the herbs, spices and enough water to blitz into a smooth paste.
Add the olive oil, season to taste and blitz for a final minute.
Transfer the sauce to a bowl, cover and refrigerate until ready to use. It will keep in the fridge for up to 3 months.