Zchug Yemenite Hot Salsa Food
ZHUG (YEMENITE HOT SAUCE WITH CILANTRO AND PARSLEY) RECIPE
Zhug is a fresh, bright Middle Eastern hot sauce akin to chimichurri, chermoula, and salsa verde.
Provided by J. Kenji López-Alt
Categories Condiments and Sauces
Time 10m
Number Of Ingredients 9
Steps:
- Combine coriander seed, cumin, black pepper, and cardamom seeds (if using) in a mortar and pestle and grind into a powder using a firm, circular motion. Add garlic, chiles, and salt and pound into a rough paste. Add cilantro and parsley one small handful at a time and continue pounding into a rough paste. (By the time you're done, there should be no pieces of chiles or herbs larger than 1/8 inch remaining.) Pounding constantly, slowly drizzle in olive oil to form an emulsion. Season to taste with more salt. Zhug can be served immediately or stored in an airtight container in the refrigerator for several weeks.
Nutrition Facts : Calories 130 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 2 g, Sodium 162 mg, Sugar 0 g, Fat 14 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g
ZCHUG - YEMENITE HOT SALSA
This is a hot salsa that the Yemenite Jews eat with everything. My neighbor always makes tons of it to distribute to all her married children each week (I sometimes wish I were one of them).
Provided by Mirj2338
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Puree garlic and chiles in food processor, add water if needed.
- Add cilantro, then salt, pepper to taste and cumin.
- Remove mixture and set aside.
- Puree tomatoes in processor then combine the two mixtures.
Nutrition Facts : Calories 76.8, Fat 1, SaturatedFat 0.1, Sodium 308.8, Carbohydrate 16.1, Fiber 3.7, Sugar 6.7, Protein 3.6
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.
CAUTION: EXTREMELY HOT! SALSA
This is not for the faint of heart! It is very spicy, so if you don't like it extremely hot, I wouldn't recommend you try this!
Provided by canarygirl
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 12
Steps:
- Put peppers, onion, garlic, cilantro and cumin in a food processor, and process until finely minced, but not a paste.
- Or, if you're mincing the peppers by hand-be SURE to wear rubber gloves, as the oil from the peppers is very irritating to skin and eyes.
- Add seasonings, vinegar, olive oil and water and mix well.
- Store in a glass container with a tight fitting lid (I use the larger size of baby food jars).
- Stores well in the refrigerator for a couple of days.
- Serve on chips, eggs, grilled chicken, in burritos, on tacos, mixed into rice or beans, anything you can think of!
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HOMEMADE HOT SALSA
Method of preparing the Yemenite Hot Salsa: Blend the peppers and cilantro leaves in a food processor. Add the oil and spices and blend until you reach a smooth consistency. This condiment will stay fresh for 1 month.
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