Zhoug Sauce
zhoug is the spicy green sauce you didn't know you needed on everything🌿🌶️ fresh jalapeños, cilantro, parsley, cumin, and coriander blended with olive oil and lemon — it's bright, herby, and has just the right amount of heat. i made this to go with the spicy kebabs and it honestly made the whole plate. 🫶
Ingredients
4 jalapeños, roughly chopped (seeds in for more heat, seeds out for less)
1 cup fresh cilantro, roughly chopped
1 cup fresh parsley, roughly chopped
4 cloves garlic
1 tsp cumin
1 tsp coriander
1 tsp salt
Juice of 1 lemon
½ cup olive oil
Makes: ~1cup
Prep time ~10mins
Cooking Instructions
Add jalapeños, cilantro, parsley, garlic, cumin, coriander, lemon juice, and salt to a food processor or blender.
Pulse a few times to break everything down.
Add olive oil until you reach your desired consistency — chunky and rustic or smooth and saucy, both are great.
Taste and adjust — more lemon for brightness, more salt to bring it together, more jalapeño for heat.
Transfer to a jar and refrigerate. Flavors deepen as it sits.
Tips & Notes
Keep the jalapeño seeds in for a spicier sauce — remove them for a milder, more herb-forward version.
A food processor gives you a chunkier texture; a blender makes it smoother. Either works.
Keeps in the fridge for up to a week in an airtight jar. A thin layer of olive oil on top helps it stay fresh.
Drizzle it on kebabs, eggs, roasted veggies, rice bowls, sandwiches — honestly put it on everything.
When i have about ¼ cup left — add yogurt and mix, you just made a herby yogurt sauce 🤤