Red Zhug Sauce
A Middle Eastern Sauce
a snack / dip / spread recipe
Rena is a self-taught cook and baker who enjoys experimenting with ingredients, flavors and culinary techniques from around the world. Her Asian/American heritage, youth spent in the Middle East and European husband have greatly influenced her palate and creativity with food. She shares her small-batch recipes and photos/videos of her creations and the process on (
@agirlandaspoon) and blog (
agirlandaspoon.com).
Zhug is a spicy chili sauce that originates from Yemen, but is common in other countries in the region. You can find green or red versions, using either fresh or dried chilies. Zhug can be used as a standard hot sauce condiment (try it on a Falafel sandwich!) or as a topping. You can also mix it with other dip bases, like hummus or yogurt, for a spicy and flavorful kick.
TIME (ACTIVE) | 15 M
TOTAL | 15 M
1 SERVING
| .5 cup
PRINT RECIPE
SPECIAL EQUIPMENT:
FOOD PROCESSOR
- Carefully and preferably with gloves, deseed and devein the chili peppers. Bring 2 cups of water to boil and turn off the heat. Add the dried chilies and cover, allowing them to soften for about 20 minutes. Then drain, reserving some of the soaking water.
- Add all of the ingredients, except the cilantro/parsley, to a food processor and process until a thick sauce forms. Add some of the chile soaking water for a looser sauce.
- Add the cilantro or parsley, and mix through. Enjoy immediately or store in an airtight container or jar and keep refrigerated.
You can use an equal part of chopped tomatoes instead of the bell pepper, for even fresher tasting sauce. If using tomato, store the sauce for up to 5 days.
You can add more lemon for more acid or even more chilies for a more spicy version. A little sugar can also help balance the flavors.
whole
Guajillo chiles are more fruity in taste than most other chiles; they have a mild to medium heat and complex layered flavor. In Mexican cooking they are second only to the ancho.
0.5 oz - REFILL$2
2 oz - REFILL$5
seeds
decorticated
Cardamom seeds have an intense eucalyptus-like flavor. The seeds also have slightly minty, citrus and floral notes.
TRY ME - SAMPLE$0.75
2.3 oz - JAR$10
2.3 oz - REFILL$9
10 oz - REFILL$25
whole
These oblong light-brown seeds are distinctively earthy, musky, and almost charred in flavor. They are aromatic and respond particularly well to toasting.
TRY ME - SAMPLE$0.75
1.25 oz - JAR$4
1.25 oz - REFILL$3
6 oz - REFILL$9
whole
A versatile spice with a bright citrusy flavor. Coriander seed is found in dishes from many cultures: Tex-Mex, Indian, Middle Eastern, etc. Whole seeds are also found in pickling spices.
TRY ME - SAMPLE$0.75
1 oz - JAR$5
1 oz - REFILL$4
4 oz - REFILL$13
seeds
ground
Cardamom is a strong spice with equal parts menthol, floral, and sweet flavor. It is widely used in traditional Indian, Middle Eastern and Nordic cuisines as well as a popular flavoring for tea and coffee.
TRY ME - SAMPLE$0.75
2 oz - JAR$11
2 oz - REFILL$10
ground
This highly aromatic spice is pungent and earthy in flavor. An essential spice in Mexican, Indian, and North African cooking.
TRY ME - SAMPLE$0.75
2 oz - JAR$6
2 oz - REFILL$5
