It’s easy to see why this herbaceous, zesty hot sauce is a staple in the Yemenite kitchen — and more recently, the Israeli kitchen, too.
Zhug (also known as zhoug or schug) is spicy, but it’s also fresh and bright. Serve with anything and everything, from meat and fish to sandwiches, stews, and more.
Store in a sealed jar in the refrigerator for up to 1 month.
Cook this dish along with Chef Solomonov live on his new digital series, “Bringing Israel Home,” airing Wednesday nights at 8:00 p.m. ET. Plus, sign up for show reminders and more information here.
- 20 Serrano chiles, stems removed
- 1 cup parsley leaves
- 1 cup cilantro leaves
- 4 garlic cloves
- 1 Tbsp kosher salt
- 1 Tbsp ground cardamom
- 1 Tbsp ground coriander
- 2 Tbsp lemon juice
- 1 cup canola oil
- Combine the Serrano chiles, parsley, cilantro, garlic, salt, cardamom, coriander, and lemon juice in a food processor and pulse until a coarse paste forms.
- Transfer the mixture to a large bowl and stir in the oil – the sauce should be streaky and broken, not smooth and emulsified.