Let us introduce you to what will surely be your newest obsession: this vibrant Zhoug Sauce recipe! Vibrant, refreshing, and with a kick of spice, this condiment is a breeze to make and the ideal way to infuse flavor into tons of different dishes. Pair it with grilled veggies, meat, hummus, pita bread, and more!
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What Is Zhough Sauce, Anyway?
If you’ve never had it, zhoug sauce will knock your socks off! A popular Middle Eastern condiment, it originated in Yemen but is popular throughout the entire Middle East. You’ll find it being called a variety of names including skhug, hilbeh, and s’khug.
No matter what it’s called, it’s made with cilantro, herbs, and spices that are ground into a paste. You’ll always know you’re eating zhoug sauce by its vibrant color and spicy flavor!
Ingredients You’ll Need
Zhoug sauce is a celebration of warm flavors and a generous dose of spice. Achieving that classic flavor is a cinch with just a handful of simple ingredients and fresh produce. Here’s everything you need:
- Fresh Herbs – Parsley and cilantro form the base of the sauce creating a vibrant, herbaceous taste.
- Lime Juice – Used to help cut through some of the spice so the sauce isn’t overpowering.
- Spices – Crushed red pepper, salt, smoked paprika, and cumin create a base of warm, earthy flavors that pair well with everything.
- Jalapeños – For the hallmark spice of zhoug sauce! If you want even more heat, swap them out for serrano peppers instead.
- Garlic – Make sure it’s fresh.
- Olive Oil – This helps combine the ingredients, creating a smooth, spreadable consistency.
How to Make the Best Zhoug Sauce Recipe
Making this zhoug sauce is a breeze. In fact, it’s so easy we’d never even dream of buying it from the store!
- Add all the ingredients to a food processor, and pulse until they’re smooth.
- Serve! Seriously, that’s all you have to do.
Serving Suggestions
There are endless ways to use zhoug sauce, but some of our favorite ways to savor it include:
- As a Dip or Marinade. Pair it with chicken, lamb, beef, or fish.
- With Veggies. Pour it over salads or with grilled or roasted veggies to boost their flavor and add extra nutrients.
- As a Spread. Smear it over sandwiches, wraps, or tortillas for a gourmet-worthy meal.
- Over Eggs. Don’t knock it ‘til you try it. It’s seriously delish.
Feel free to experiment with your You really can’t go wrong!
Common Questions About Zhoug Sauce
No, they’re similar but not the same. Unlike zhoug, chimichurri originated in Argentina. They’re both made with herbs and spices. However, zhoug has a much more distinct Middle Eastern taste and is a lot spicier than chimichurri.
If you don’t have a food processor, you can make zhoug in a high-powered culinary blender instead. Just make sure to process until the ingredients are so smooth.
Transfer your zhoug to an airtight container, and keep it stored in the fridge for up to 3 days. Just be sure to give it a good shake or stir before using as the ingredients tend to separate.
You sure can! Transfer it to a freezer-safe container, and keep it frozen for up to 3 months. Then, just thaw it in the fridge when you’re ready to use it. The texture might change a bit, but it will still be delicious!
More Sauces and Dips
Ready to kick your meals up a notch with more exciting flavors? Explore some of our favorite condiments and dips below!
Zhoug Sauce Recipe
Ingredients
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- Juice of ⅓ lime
- 1 Tablespoon red crushed red pepper
- 4 jalapeños seeded
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 3/4 cup olive oil
- 4 garlic cloves
Instructions
- Add the ingredients to the bowl of a food processor. Pulse until smooth.1 bunch fresh parsley, 1 bunch fresh cilantro, Juice of ⅓ lime, 1 Tablespoon red crushed red pepper, 4 jalapeños, 1 teaspoon salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 3/4 cup olive oil, 4 garlic cloves
- Serve as a dip, marinade, or spread.
- Store in an airtight container in the fridge for up to 3 days.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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