ZHOUG (SPICY HERB SAUCE)
Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It's often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It's a must with Shakshuka, and you'll probably find yourself stirring it into scrambled eggs, spreading it on a sandwich, mixing it with Greek yogurt to make a dip, or just eating it by the spoonful.
Provided by Ana Sortun
Categories Sauce Chile Pepper Cilantro Garlic Coriander Cumin
Yield Makes 1 1/4 cups
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a blender and blend until very smooth. You should have a bright green emulsified sauce. Use immediately or cover and refrigerate in an airtight container for up to 5 days.
SPICY HERB SEASONING
Keep this mixture in salt shakers to serve instead of salt. Excellent for a salt-free diet!!
Provided by sal
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 30
Number Of Ingredients 13
Steps:
- Crush or grind all the ingredients together. Let stand at least overnight before using. Keep this mixture in an airtight container.
Nutrition Facts : Calories 4.7 calories, Carbohydrate 1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 0.2 g
SPICY HERB SAUCE
Jalapeno brings the heat in this yogurt-based herb sauce, while cumin adds a welcome smoky note. Serve alongside our Saffron Chicken Kebabs.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- In a food processor or blender, puree mint, dill, jalapeno, yogurt, cumin, lime juice, 1/2 teaspoon salt, and 2 tablespoons water. With motor running, stream in oil. Serve immediately, or refrigerate, covered, up to 1 day.
FETTUCCINE WITH SPICY RAW TOMATO, HERB, AND CAPER SAUCE
Provided by Food Network
Categories main-dish
Yield Makes 6 main course or 8 pasta
Number Of Ingredients 13
Steps:
- Reserve about one-third of the chopped tomatoes. Combine the remaining tomatoes, parsley, mint, basil, capers, garlic, red pepper flakes, sugar, salt, and black pepper in a food processor fitted with the metal blade; process until a smooth paste is formed. With the motor running, add the oil in a thin, steady stream. Transfer the mixture to a large serving bowl.
- Meanwhile, cook the fettuccine in boiling salted water according to package directions until al dente. Drain well and add to the bowl with the tomato mixture. Add the reserved tomatoes and toss like a salad until well combined. Serve immediately, garnished with the optional walnuts and parsley, if using.
SPICY HERB SAUCE
Make and share this Spicy Herb Sauce recipe from Food.com.
Provided by rosasharn
Categories Sauces
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy based pan and fry the garlic and onion for 5 minutes or until golden.
- Add the parsley, mint, cinnamon and lemon juice and mix together well.
- Season, toss with hot pasta, and sprinkle with cilantro and pine nuts.
- This sauce can also be served with cold pasta.
Nutrition Facts : Calories 60.9, Fat 5.5, SaturatedFat 0.7, Sodium 2.3, Carbohydrate 3, Fiber 0.6, Sugar 0.9, Protein 0.6
MEAN CHEF'S SIMPLE GRILLED SALMON FILLETS WITH SPICY HERB SAUCE
One of my adopted recipes. I haven't tried it yet, but salmon and herbs--what's not to like?! The original poster said: "Easy and tasty grill recipe"
Provided by Halcyon Eve
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rub the salmon fillets on both sides with the vegetable oil and sprinkle them generously with salt& pepper.
- Place them over the coals and grill until they are just opaque throughout, 6 to 8 minutes per side.
- To check for doneness, poke the fish with your finger to check its firmness level; if you're unsure, nick, peek, and cheat: Cut into one of the fillets at its thickest point and peek to be sure it is just opaque all the way through.
- While the salmon is cooking, combine all the sauce ingredients in a food processor or blender and puree until Serve each salmon fillet topped with a spoonful of the sauce, passing any remaining sauce on the side.
Nutrition Facts : Calories 607.9, Fat 45.4, SaturatedFat 6.4, Cholesterol 116.7, Sodium 253.3, Carbohydrate 3.3, Fiber 1.4, Sugar 0.5, Protein 46
FISH WITH SPICY HERB SAUCE
I love the taste of the herbs and spices in this sauce recipe and use it on fried chicken, and eggplant cutlets made the same way.
Provided by Geema
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 6 tablespoons of the oil, and salt and pepper to taste.
- In a skillet heat 1 inch of the additional oil to 375°F.
- on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through.
- Transfer the fish to paper towels to drain, divide it between 4 plates, and drizzle the sauce over it.
Nutrition Facts : Calories 430.9, Fat 22.7, SaturatedFat 3.1, Cholesterol 124.7, Sodium 183.6, Carbohydrate 2.7, Fiber 0.7, Sugar 0.6, Protein 52.4
SPICY HERB MAYONNAISE
Homemade mayo, much like hollandaise sauce, takes a little practice to get the knack. It's like learning to ride a bicycle-once you've mastered the technique, it'll be with you for life. Be sure to come prepared, armed with a whisk and some extra patience. It's really all about whisking continuously as you slowly stream the oil into the egg yolks, little by little, letting the yolks take in every drop of oil. Slow and steady wins the race-this exquisite, delectable, over-the-top-awesome race.
Provided by Dennis Prescott
Categories HarperCollins Sauce Condiment Condiment/Spread Chive Egg Garlic Parsley Mayonnaise
Yield Makes 2 cups
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the egg yolks and the mustard. While whisking continuously, slowly stream the oil into the egg yolks a little at a time until completely emulsified. This will take 8 to 10 minutes. A little patience, strength, and ambition are required, friends.
- When the mayonnaise has come together and is nice and thick, add the lemon juice, vinegar, and hot sauce and whisk for 30 seconds. Fold in the grated garlic and herbs and season with the salt. Taste and adjust the seasonings if necessary.
- Check you out! You just made mayo!! It'll keep in an airtight container in the fridge for about 1 week. If it separates, add 1 to 2 teaspoons water to the mayo and whisk until smooth and combined.
- Bonus!
- You can also make mayo in a food processor. Process the egg and mustard for about a minute, then slowly stream in the oil through the feed tube with the processor running until the mayo emulsifies and thickens beautifully. (If using a Mini-Prep, you can use the two little holes in the top of the lid to drip in the oil.) Add the lemon juice, vinegar, and hot sauce and pulse a few times until combined. Fold in the garlic and fresh herbs, and season with the salt. Sweet!
More about "spicy herb sauce food"
THE 10 GREEN SAUCES THAT WILL MAKE YOU A BETTER COOK
From epicurious.com
Author Anna StockwellPublished Sep 30, 2017Estimated Reading Time 8 mins
- Argentina: Chimichurri. Sit down at most restaurants in the US and they'll put ketchup on the table. Sit down at most restaurants in Argentina and they'll put a jar of chimichurri on the table.
- Morocco: Chermoula. This North African pureed green sauce is traditionally deployed as a marinade for all kinds of seafood, but it can be used for so much more—from marinating chicken or steak or eggplants to drizzling over roasted vegetables.
- Italy: Salsa Verde. It may look a lot like chimichurri, but the flavor of Italian salsa verde is surprisingly different, with chopped capers and sometimes anchovy fillets giving this version an irresistible salty-funky tang.
- Mexico: Salsa Verde. In Mexico salsa verde means something completely different than it does in Italy, but it still involves a lot of fresh herbs and garlic.
- Italy: Pesto. Yes, technically you could call pesto a "salsa verde," since the term just means "green sauce." Pesto's easily the most luscious of the green sauces, since it boasts not only olive oil but cheese (usually Parmesan, sometimes Pecorino) and nuts (often pine nuts, but sometimes with walnuts or other nuts, too).
5-MINUTE SPICY GREEN HERB SAUCE - FAMILYSTYLE FOOD
From familystylefood.com
5/5 (9)Calories 123 per servingCategory Sauces
- Put the vinegar or lemon juice in a small food processor and add the salt, chili pepper and garlic. Pile the herbs on top then pour in the oil.
- Process until the herbs are finely chopped and the sauce comes together to the consistency you prefer - loose and chunky or creamy and smooth.
SPICY HERB SAUCE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 15 minsServings 14Calories 143 per serving
SPICY HERB SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
VEGETABLE STIR-FRY WITH SPICY CILANTRO HERB SAUCE
From honestcooking.com
ARRABBIATA SAUCE - GIMME SOME OVEN
From gimmesomeoven.com
SPICY LEMON HERB SAUCE - PUREWOW
From purewow.com
ZHOUG, ZHUG, SKHUG - SPICY HERB SAUCE - FRUGAL HAUSFRAU
From frugalhausfrau.com
INA GARTEN’S 10 BEST RECIPES, ACCORDING TO HER BIGGEST FAN
From simplyrecipes.com
PAN SEARED SNAPPER WITH SPICY TOMATO AND HERB SAUCE - INSPIRED …
From inspiredtaste.net
THE BEST VEGAN SAUCES - MINIMALIST BAKER
From minimalistbaker.com
ZHOUG (SPICY HERB SAUCE) - HEALTHNUTCHEFS.COM
From healthnutchefs.com
SPICY HERB SAUCE (DRESSING) FOR GRILLED MEATS AND VEGGIES
From food.com
ASIAN GRILLED STEAKS WITH SPICY HERB SAUCE RECIPE - FOOD.COM
From food.com
OUR 20 BEST NEW ANTI-INFLAMMATORY RECIPES YOU'LL WANT TO MAKE …
From news.yahoo.com
CHARMOULA (SPICY MOROCCAN HERB SAUCE) - BARBECUEBIBLE.COM
From barbecuebible.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love