This spicy Zhoug recipe is a game changer. It's a spicy zippy vegan condiment that is bursting with big bold flavors. When want to elevate your meal, just add Zhoug! But don't forget that pesto and gremolata are luscious herbaceous sauces too!
A popular middle Eastern condiment, this spicy cilantro jalapeño sauce is fresh and bright, but also has a spicy kick to it. I first came upon Zhoug in an incredible recipe from The Lazy Cat Kitchen, and since then our family has been addicted. It’s commonly paired with hummus or tahini on falafel or shawarma; but we put it on everything from grilled veggies and sandwiches to tacos, pizzas and tofu scrambles.
Ingredients for Zhoug
With only a few ingredients that you probably have in your kitchen right now, you can whip this spicy zhoug up in no time:
Fresh cilantro - spicy cilantro adds a peppery, fresh, citrus flavor. Both the leaves and stems can be used.
Fresh parsley - adds another level of herbaceous flavor and freshness.
Jalapeño peppers - bring the heat! The seeds and ribs carry a lot of heat so remove them if you want to temper the heat. Can also sub in serrano or another pepper for red zhoug. Check out the scoville scale to see how hot each of the peppers varieties is.
Zhoug seasonings - a blend of warming spices like cumin, cardamom and fresh garlic.
Lemon - adds a fresh citrusy zing.
Oil - good quality olive oil.
How to Make Spicy Zhoug Condiment
This recipe is a cinch, here's the steps:
- Place everything except the oil and red pepper flakes into the food processor.
- Pulse a few times to get an evenly chopped by still chunky mixture.
- Stop and scrape down the sides of the bowl as necessary.
- Add oil and pulse until desired consistency is reached.
- Stir in red pepper flakes to taste.
Ways to Serve Zhoug
Zhoug's spicy, zesty nature means it pairs well with hearty dishes, grilled vegetables, and avocado toast too. Here's a few ideas to get you started:
- Perk up a chickpea avocado sandwich
- Swirl into vegan chili or mushroom lentil bolognese
- Drizzle over tofu scramble or hummus or avocado toast.
- Delicious on grilled vegan burgers, veggies like cauliflower and cabbage, baked sweet potatoes with tahini, guacamole and Zhoug.
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Zhoug (spicy cilantro sauce)
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- 1 cup cilantro, packed
- ½ cup parsley, packed
- 1-2 jalapeños peppers
- 1-2 cloves garlic
- ½ teaspoon cumin
- ¼ teaspoon cardamom, ground
- ½ teaspoon sea salt (more to taste)
- ¼ - ½ teaspoon black pepper, coarse ground (to taste)
- pinch hot pepper flakes (to taste)
- ¼ cup olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- Place the cilantro*, parsley*, jalapeño, and garlic in the bowl of a food processor and pulse. Small stems are fine.
- Add the spices, olive oil, and lemon juice, until the desired consistency is reached. Scrapping down the sides of the food processor as necessary. The sauce is meant to be somewhat chunky.
- Check for flavour, acid, heat, and consistency and adjust to personal preference.
- Store leftovers in a jar with a tight fitting lid in the fridge to enjoy all week.
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.