Zhoug
10 minutes · Makes about 1 cup
- 2 large bunches coriander, stalks and all
- 2 green chillies, stalks removed
- 3 cloves garlic
- 1 tsp cumin
- 1/2 tsp cardamom
- 1/2 cup olive oil
- to taste salt and lemon
- 01 Put everything except the oil into a food processor and pulse to a rough paste. Keep the coriander stalks — they carry more flavour than the leaves.
- 02 Add the oil in a stream and pulse until it is loose and spoonable, but still coarse. This is not a smooth sauce.
- 03 Season with salt and lemon until it tastes sharp and hot.
The Yemeni chilli sauce that fixes almost anything on this site. Spoon it over roasted vegetables, or eat it on eggs.
Keeps a week in the fridge under a film of olive oil.