0 (0)

Sauces and Condiments

Mh Zh's zhoug

Mh Zh's 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: 35 minutes, plus cooling time | Makes about 2 cups zhoug
  • 5 large Anaheim chiles
  • 10 serrano chiles
  • ½ teaspoon coriander seeds
  • ¼ teaspoon caraway seeds
  • 1 to 2 cardamom pods
  • 2 cups cilantro (or up to 50 percent parsley)
  • 3 large garlic cloves
  • Salt
  • ½ cup extra-virgin olive oil

Step 1Roast the Anaheim and serrano chiles on a grill or under a broiler until the skins are nicely charred on all sides. Place the chiles in a bowl and cover with plastic wrap until cool enough to handle. Peel the skins and seed the Anaheim chiles.

Step 2While the chiles are cooling, toast the seeds until fragrant. Cool, then grind to a powder.

Step 3In a food processor, pulse the cilantro, garlic and spices until coarsely chopped. Add the chiles, pulsing until broken down but not pureed. Season with ½ teaspoon salt, or to taste, and stir in the olive oil.

Note: Adapted from a recipe from Mh Zh in Los Angeles.


Buttermilk beer beignets
Buttermilk beer beignets

Bittersweet Treat's brown butter cookies
Bittersweet Treat's brown butter cookies

Barbecue pork ribs
Barbecue pork ribs

Cherimoya semifreddo
Cherimoya semifreddo

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

More recipes in Sauces and Condiments

Fresh raspberry sauce
Ratatouille pasta sauce
Pickled grapes
Cocktail sauce