+
0 (0)

Sauces and Condiments

The Exchange zhoug

The Exchange 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
  • About 1 bunch (80 grams) parsley
  • About ¾ bunch (80 grams) cilantro
  • 16 serrano chiles, stemmed
  • About 2½ tablespoons (20 grams) ground coriander
  • About 2½ tablespoons (15 grams) ground cardamom
  • About 4 large cloves (20 grams) garlic
  • 2 cups grapeseed oil
  • Salt
  • Lemon juice

Step 1In the bowl of a food processor, combine the parsley, cilantro, chiles, coriander, cardamom and garlic. Pulse to chop and combine.

Step 2With the processor running, stream in the oil to emulsify. Season with ¾ teaspoon salt and 2 tablespoons lemon juice, or to taste.

Note: Adapted from a recipe from the Exchange in Los Angeles.

HAVE YOU TRIED


Quinoa-stuffed bell peppers
Quinoa-stuffed bell peppers

Pear frangipane turnovers
Pear frangipane turnovers

Grilled corn and arugula salad
Grilled corn and arugula salad

Grilled panini with peppers and goat cheese
Grilled panini with peppers and goat cheese

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Dune zhoug
Riha ezmê
Fig-tamarind ketchup
Basic deglazing sauce