Zhoug is a vibrant Yemeni, herb-forward sauce that carries a spicy kick and layers of bold, aromatic flavour. It’s the kind of sauce that instantly enlivens salads, garden roasted vegetables, or warm flatbreads with a sharp, fresh bite.

I have actually had a few different versions of it in various places and loved them all. This sauce is popular in the Middle East and in Israeli cuisine.

Keep it Simple

My version here was made by just using ingredients that I had on hand, so this included fresh peppers from my garden. I have suggested substitutions for you below in this recipe. Made by blending jalapeño or serrano peppers with bell pepper, garlic, and a medley of fragrant herbs and spices, it comes together in mere minutes. The result is a punchy, green sauce that feels both rustic and refined — a little spoonful goes a long way.

This small-batch version still requires a good amount of herbal components, so make sure to buy enough fresh herbs. See how I also served this with my chicory salad here.

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5 from 1 vote

Spicy Herbal Sauce | (Small Batch) Zhoug

Prep Time 10 mins Total Time 10 mins Difficulty: Beginner Servings: 20 Best Season: Suitable throughout the year, Spring, Summer Dietary:

D Dairy-free K Kosher P Plant-based V Vegan V Vegetarian

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Author: | Madison B. Siobhan of FASHION TALES Cooking Method: Blending Cuisine: Middle Eastern, Yemeni Recipe Keys: Dairy Free E Easy Recipes Vegan

Description

Meet Zhoug: a bold, herbaceous green sauce with a spicy kick that instantly elevates flatbreads, veggies, or grain bowls. Use it as a paste, marinade, adding to sandwiches, or on salads. A little drizzle goes a long way.

Ingredients

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• 1 whole jalapeño or serrano pepper (chopped)
• 1 green bell pepper (finely chopped)
• 2 bunches coriander (cilantro), fresh (with stems attached)
• 1 bunch flat-leaf parsley (fresh)
• 2 tablespoons chopped mint leaves (fresh)
• 2 large garlic cloves (minced)
• ¹⁄₄ teaspoon kosher salt (more to taste)
• pinch crushed red pepper flakes (optional)
• 1 medium lemon, juiced (about 3 tablespoons of juice)
• ¹⁄₄ cup (60 ml) olive oil

Method:

1. 1. Prep: Wash all fresh herbs and peppers.
   2. Making the sauce: Place all the ingredients except the lemon juice and olive oil in a blender or food processor. Blitz twice for a couple of seconds at a time.
   3. Now, pulse again, but this time slowly pour in the lemon juice and olive oil while pulsing until the mixture is semi-smooth. 
   4. Taste the mixture, and check if you need to adjust the salt. 
   5. Pour the sauce into a jug or glass bottle. Refrigerate for 1 hour or use at room temperature.
   Mark as complete

Special Equipment: Food processor, liquidiser, blender (or Bullet or immersion blender) 

Note

Depending on how spicy you want your sauce or how hot your serrano (or jalapeño) is, you might want to add a good pinch of crushed red pepper flakes in the sauce. One whole pepper should be fine, although some jalapenos are milder (or rather hotter) than others. Taste as you pulse and blend to adjust the heat.

Keywords: Herb sauce, paste, Zhoug, Middle Eastern, Yemen, Yeminite food, Sauces, Sides