This fiery green sauce is as vibrant in color as it is in flavor. Use it uncooked as a dip for vegetables, falafel, sandwiches, and wraps. For an extra spicy flavor boost, add a fresh dollop to soups, rice, pasta, or egg preparations. It’s also fantastic when used as a marinade for fish or pork. It will remain fresh in the fridge for up to two weeks if covered with a thin layer of olive oil. Additionally, it is vegan, gluten-free, low in sugar and sodium, and suitable for practically any diet.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 ounce flat-leaf parsley, stems removed
- 1 ounce fresh cilantro, stems removed
- 2 cloves garlic
- ¼ lemon, juiced and zested
- 3 green bird’s eye chile peppers, stems removed
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- salt and pepper to taste
- 2 ice cubes
- ¼ cup extra-virgin olive oil, or as needed
Instructions
- Wash and dry the parsley and cilantro.
- Combine parsley, cilantro, garlic, lemon juice and zest, chiles, cumin, coriander, salt, pepper, ice, and 2 tablespoons olive oil in a food processor fitted with a blade. Blend until a smooth paste is achieved, adding more oil as necessary.
- Cover and refrigerate at least 1 hour before serving to allow flavors to meld.
Reviews
My whole family LOVED this! I added a sprinkle of oregano to the zhug sauce. I served it on white rice.
Absolutely delicious! Highly recommend. I like slathered on grilled chicken, fish and/or vegetables. I don’t own a food processor, so I purchased double the ingredients and left some for my friend. Thanks for sharing!