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.
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
Est. added sugars g
How to Make It
Pulse all ingredients in a food processor until thick. Serve immediately, or refrigerate in an airtight container up to 1 week.