ZHOUG! (SPICY CILANTRO SAUCE)
Homemade zhoug sauce adds a spicy cilantro kick to any meal! Zhoug is a popular Middle Eastern condiment that's very easy to make. Recipe yields 1 1/4 cup.
Provided by Cookie and Kate
Categories Condiment
Time 10m
Number Of Ingredients 8
Steps:
- Place the garlic in your food processor and process until the garlic is broken into tiny pieces.
- Add the cilantro, jalapeño (keep the seeds in case you want to make the sauce more spicy after tasting), salt, cardamom, cumin and red pepper flakes. Process until the mixture is all mixed together and very finely chopped.
- While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.
- Adjust to taste-for a spicier sauce, add the jalapeño seeds or additional red pepper flakes (1/4 teaspoon at a time) and blend again. Too bitter? You can add more salt or give the flavors some time to mellow. This sauce's flavor transforms with time, so if it's too spicy or you just don't love it right off the bat, let it chill in the fridge and try it again in an hour.
Nutrition Facts : ServingSize 2 tablespoons, Calories 150 calories, Sugar 0.3 g, Sodium 226.9 mg, Fat 16.9 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 1.2 g, Fiber 0.4 g, Protein 0.3 g, Cholesterol 0 mg
PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE
Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
- Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
- Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
- Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
- Carve the chicken and serve with the sauce and lime wedges on the side.
CILANTRO SAUCE
This sauce is popular in South America and the Caribbean. It is usually served with meat such as barbequed chicken or steak but it also tastes great on baguette or other fresh bread. From Baltic Maid.
Provided by Sharon123
Categories Sauces
Time 10m
Yield 1 cup, about
Number Of Ingredients 8
Steps:
- Add the following ingredients to a blender or food processor: cilantro leaves, garlic cloves, ginger, and olive oil. Puree the ingredients. Add more oil if necessary.
- Add salt, pepper, chili flakes, and lime juice to taste. I used about 2 tablespoons of lime juice. Mix once more.
- Serve in a small bowl.
Nutrition Facts : Calories 490, Fat 54.1, SaturatedFat 7.5, Sodium 9.5, Carbohydrate 2.6, Fiber 0.6, Sugar 0.2, Protein 0.7
SPICY CILANTRO SAUCE
I'm not sure where I came across this sauce but I've used it on steak, chicken and seafood and everyone loves it.
Provided by riffraff
Categories Egg Free
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients.
- Enjoy.
- Tell your friends.
Nutrition Facts : Calories 87.8, Fat 9.1, SaturatedFat 0.7, Sodium 378.1, Carbohydrate 1.3, Fiber 0.1, Sugar 0.2, Protein 0.9
GRILLED, KOREAN-STYLE STEAKS WITH SPICY CILANTRO SAUCE
Categories Beef Hot Pepper Summer Grill/Barbecue Cilantro Gourmet
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Stir together 3/4 cup soy sauce, Sherry, sugar, 1 1/2 tablespoons garlic, 1 tablespoon sesame oil, and red pepper flakes in a 13- by 9- by 2-inch baking dish until sugar is dissolved, then add steaks, turning to coat. Marinate steaks, turning once, 1 hour.
- Prepare grill for cooking.
- Stir together cilantro, vegetable oil, lime juice, remaining 3 tablespoons soy sauce, remaining 1 1/2 teaspoons garlic, remaining 1/2 teaspoon sesame oil, and chile if using.
- When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare. Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices.
- Serve remaining sauce on the side.
SPICY CILANTRO SAUCE
Categories Sauce Blender Ginger Herb Low Fat Vegetarian Quick & Easy Lemon Hot Pepper Summer Healthy Cilantro Parsley Gourmet
Yield Makes about 3/4 cup
Number Of Ingredients 11
Steps:
- Have ready a bowl of ice water. In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water and drain in sieve. Chop shallots and garlic.
- In a small nonstick skillet cook shallots, garlic, gingerroot, cumin, and red pepper flakes in 1 tablespoon water and oil over moderately low heat, stirring, until shallots are softened. In a blender purée shallot mixture, herbs, remaining 1/4 cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
- Just before serving, stir in lemon juice.
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