ZHUG (YEMENITE HOT SAUCE WITH CILANTRO AND PARSLEY) RECIPE
Zhug is a fresh, bright Middle Eastern hot sauce akin to chimichurri, chermoula, and salsa verde.
Provided by J. Kenji López-Alt
Categories Condiments and Sauces
Time 10m
Number Of Ingredients 9
Steps:
- Combine coriander seed, cumin, black pepper, and cardamom seeds (if using) in a mortar and pestle and grind into a powder using a firm, circular motion. Add garlic, chiles, and salt and pound into a rough paste. Add cilantro and parsley one small handful at a time and continue pounding into a rough paste. (By the time you're done, there should be no pieces of chiles or herbs larger than 1/8 inch remaining.) Pounding constantly, slowly drizzle in olive oil to form an emulsion. Season to taste with more salt. Zhug can be served immediately or stored in an airtight container in the refrigerator for several weeks.
Nutrition Facts : Calories 130 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 2 g, Sodium 162 mg, Sugar 0 g, Fat 14 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g
ZHUG, YEMENI GREEN HOT SAUCE
Click here for Zhug recipe, a Yemeni Green Hot Sauce. It's fresh, it's delicious and only takes 8 minutes, using everyday ingredients!
Provided by Azlin Bloor
Categories Sauces
Time 8m
Number Of Ingredients 14
Steps:
- Heat a small frying pan on medium heat and dry fry the cumin for 2-3 minutes until aromatic.
- Place in a spice mill or coffee mill and ground to a powder.
- Now let's make the sauce. Place the garlic, salt and chillies in a chopper and chop until coarse.
- Chop the coriander leaves next. If your chopper isn't big enough, do this in 2 batches, then mix everything up in a bowl.
- Mix in the cumin.
- Add the olive oil, lemon juice and water and mix (either still in the chopper or with a spoon in a bowl).
- Place in a container, top with more olive oil and it should keep in the fridge for a couple of weeks.
Nutrition Facts : Calories 66 kcal, Carbohydrate 5 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 224 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
BASIC PESTO SAUCE
The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown. Use basic basil pesto as a pasta sauce, or thin it out with a little olive oil to drizzle it over steak, chicken, fish, pizza or tomato salad. The mint-pistachio variation is inspired by the chef Travis Lett, of Gjelina in Venice, Calif.
Provided by Samin Nosrat
Categories quick, sauces and gravies, side dish
Time 20m
Yield 1 2/3 cups
Number Of Ingredients 6
Steps:
- Pulse pine nuts in a food processor until they're completely broken down. Stop to scrape down the sides of the bowl with a spatula from time to time. Add olive oil and garlic and pulse until garlic is finely chopped.
- Chop basil very roughly - just run a knife through it once or twice to cut most of the leaves into halves or thirds - then add to food processor. Pulse, stopping every 15 seconds to push the leaves down with a rubber spatula, until basil is entirely worked into the oil. Pulse for another few seconds, and then stop to prevent turning the basil brown.
- Pour pesto base into a bowl and add grated cheese and salt. Stir to combine, then taste and adjust seasoning as needed. Leave the sauce thick to toss with cooked pasta and a little pasta cooking water. To use the pesto as a garnish for grilled or roasted meats, fish and vegetables, thin it out with 2 to 3 more tablespoons olive oil until it's the consistency of a loose paste. To store leftovers, pour a little more olive oil over the pesto to cover. Refrigerate in an airtight container for up to three days.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 88 milligrams, Sugar 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love