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Photo: Greg Dupree
Active time 10 mins
Total time 10 mins
Yield

Makes 1 1/4 cups (serving size: 2 tsp.)

If you like chimichurri or Italian salsa verde, you’re bound to love zhug. Originally from Yemen and now one of the “national sauces” of Israel, zhug (pronounced skhoog) is a spicy, loose, herb-flecked sauce. Though bright and herbal from the cilantro, the sauce takes on richness and depth from ground spices—cumin, coriander, and cardamom. It would be fantastic drizzled over a whole-grain bowl featuring quinoa and chickpeas, served with falafel, or spooned over grilled fish, shrimp, beef, pork, or chicken.

Ingredients

  • 3 cups chopped cilantro leaves and stems
  • 2 tablespoons water
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cardamom
  • 6 jalapeños, seeded and chopped
  • 2 garlic cloves

Nutrition Information

  • calories 11
  • fat 1 g
  • satfat 0.1 g
  • monofat 0.7 g
  • polyfat 0.1 g
  • protein 0.0 g
  • carbohydrate 1 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 98 mg
  • calcium 3 mg
  • sugars 0 g
  • Est. Added Sugars 0 g

How to Make It

  1. Pulse all ingredients in a food processor until thick. Serve immediately, or refrigerate in an airtight container up to 1 week.