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No-Cook, 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.

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