Zhoug
Ingredients
- 2 bunches cilantro, roughly chopped (leaves and teder stems) ⓘ
- 2 bunches Italian parsley, roughly chopped (leaves only) ⓘ
- 12 garlic cloves, finely minced
- 8 thai green chilies, minced ⓘ
- 4 serrano chilies, minced ⓘ
- 6 shallots, thinly sliced
- 4 tablespoons extra virgin olive oil ⓘ
- 1 teaspoon cumin seed ⓘ
- 1 teaspoon coriander seed
- 1 teaspoon black peppercorns ⓘ
- 2 pinches ground cardamom
- salt ⓘ
Instructions
- Add parsley, cilantro, garlic, chiles, shallot and olive oil to a bowl.
- Toast cumin, coriander and peppercorns in dry saute pan until fragrant but not smoking.
- Cool then add to spice grinder and turn into a powder.
- Add powder, salt and cardamom to sauce.
- Stir in enough olive oil to make a thick chunky green salsa.
- Add the mixture to the food processor and pulse until the mixture is mixed well and coarse in texture.
- Taste, and reseason as needed.
Nutrition & Diet Analysis (per serving)
645
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).