Best 5 Zhug Homemade Yemeni Salsa Recipes

ZHUG, YEMENI GREEN HOT SAUCE

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.

AUTHENTIC ZHOUG SAUCE RECIPE (ZHUG)

Steps:

• over med-low heat until fragrant. Note: If using cardamom pods- crush the pods and remove the seeds- just toast the seeds. (Video is not accurate here.) Let cool slightly.
• Place the toasted spices and all the remaining ingredients (except the oil) in a food processor and pulse until it's uniformly chopped. Add oil and lemon juice and pulse into a coarse paste. For a looser version, add a bit more oil.
• Taste for salt and heat, adding more if necessary.
• Add chili flakes if you like.
• Store in a sealed jar in the fridge for up to one week.

ZHUG (YEMENITE HOT SAUCE WITH CILANTRO AND PARSLEY) RECIPE

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.

RED ZHOUG

Steps:

• Add the oil to a large sauté pan and place on the stove over high heat. Once the oil is hot, add the bell peppers and chiles and fry while continuously stirring for about 10 minutes, until the peppers start to blister and darken in color. If at any time the peppers start to burn, decrease the heat slightly.
• Remove the peppers and chiles from the oil, set aside, and let cool. Add the cooled fried peppers and chiles and the paprika, turmeric, cloves, cardamom, cumin, salt, garlic, and lemon juice to a food processor and blend, stopping to scrape down the sides of the bowl with a spatula when necessary, until the mixture is the consistency of a chunky puree, about 2minutes. Transfer to a bowl and set aside to cool, then add the cilantro and stir to combine. Store in an airtight container in the refrigerator for up to 2 weeks.

ZHUG

Steps:

• In a small, dry pan, toast the peppercorns, coriander seeds, cumin seeds and cardamom seeds over medium heat, shaking the pan occasionally, until slightly toasted and fragrant, about 2 minutes.
• Transfer the seeds to a large mortar and pestle, and pulverize into a coarse powder.
• Add the garlic and chiles, and season evenly with kosher salt. Grind the mixture together until a tight paste forms, 4 to 5 minutes.
• Add about 1/3 of the cilantro and parsley, and continue to pound together into a rough paste, another 4 to 5 minutes. Repeat two more times, adding the remaining cilantro and parsley in two batches, until the mixture is a slightly pulpy paste, 4 to 5 minutes.
• Drizzle in the olive oil while constantly pounding and grinding together the herb mixture until you achieve a loose, homogeneous paste. Continue to mix until it has the consistency of applesauce, about 2 minutes. Let it stand 10 minutes before serving.