If you’re a Trader Joe’s fanatic, it’s likely that you know all about zhoug, a spicy, herbal sauce with a cult-like following.
Pronounced “zoog,” zhoug is a Middle Eastern condiment believed to have originated in Yemen. Think of it as a pesto or a chimichurri with an additional heat factor. It’s used to drizzle over falafel, grilled meat, fish, vegetables or paired with tzatziki.
Ingredients
- 2 teaspoons cumin seeds
- 1 teaspoon ground cardamom
- 4 garlic cloves, peeled
- 3 jalapeños, seeds and membrane removed
- 1 1/2 teaspoons kosher salt
- 4 cups cilantro leaves, packed
- 3/4 cup avocado oil
- 1/4 teaspoon red pepper flakes
Directions
- Add cumin seeds and cardamom to a small skillet over medium-low heat. Toast in a dry pan, stirring frequently, until they start to smell fragrant and toasty, about 5 minutes. Be careful not to let them burn or you will have to start over.
- Transfer toasted spices to a food processor. Add garlic cloves, jalapeños, salt and cilantro. Pulse until ingredients begin to come together, scraping down the sides of the bowl as needed.
- Slowly drizzle in oil and process until incorporated and smooth. Transfer to bowl and stir in red pepper flakes.
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