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No-Cook, Sauces and Condiments

Dune zhoug

Dune zhoug
Glenn Koenig / Los Angeles Times

The first thing you need to know about zhoug, that chunky, herb-laden, garlic bomb of a hot sauce that probably seasoned your last falafel, is that it hails from Yemen. Everything else, including how it’s spelled, which spices are essential ... Read more

Total time: 15 minutes | Makes about 4 cups zhoug
  • ¼ cup lemon juice
  • 1 to 2 cloves garlic, finely chopped
  • 2 cups jalapeño, serrano or Anaheim chiles, stemmed and coarsely chopped
  • 1 bunch cilantro, leaves only, coarsely chopped
  • ½ bunch parsley, leaves only, coarsely chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon ground Aleppo pepper
  • ¼ cup extra-virgin olive oil
  • Salt

Step 1Place the lemon juice and garlic in a blender or food processor. Set aside for a few minutes to give the lemon time to tame the garlic flavor.

Step 2Add the chiles, cilantro, parsley, cumin and aleppo. Blend or process to a chunky, salsa-like consistency. Drizzle in the olive oil and add ¼ teaspoon salt, or to taste.

Note: Adapted from a recipe from Dune in Los Angeles.


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