Zhug

In my experience, this is most commonly made with hot chilis like birds eye chilies, and less commonly jalapenos. Jalapenos are a good option for toning down the spice, or giving it a different flavor profile. My personal preference is to use coriander for the base over cardamom and then choosing to add cardamom and/or caraway seed if desired.

makes a great pizza sauce too, and yes, the Trader Joe's version is also excellent.

Solid recipe, though I would not call this anywhere near "searingly" spicy. I even left the seeds and ribs of the jalapeños in and it isn't more spicy than a "hot" salsa. But the flavor balance is good - I tend to like more acidity, so I upped the lemon juice.

I made this with fewer jalapeños and less garlic and then froze it in ice cube trays. Later, I popped a couple out and blended it with an avocado, a couple tablespoons of lime juice and a little more salt to make a salsa. Really good over sweet potatoes!

Delicious! I love to eat my greens blended, and any green sauce. Used this on burritos, eggs, Mary’s crackers dip, etc. Used pickled jalapeños since I always have some in the fridge. My new favorite salsa alternative, especially while tomatoes are not in seasons.

Fab! Looked for a recipe to use up a lovely bunch of coriander and we had this with salads, sambousek, falafel, hummus and flat breads. Didn't have ground coriander and couldn't be bothered grinding up cardamom so subbed with sumac - totally different flavour profile but kinda on brand.

Contrary to what others say, this sauce is pronounced "tskhoog" in Israel, which has a large number of people whose families have Yemenite roots. Also, it often has a bit of ground fenugreek in it.

Try this tossed with hot pasta or stirred into rice or quinoa after cooking -- amazing. I also often use the Trader Joe's version.

Absolutely great sauce, which my family used for breakfast, lunch and dinner on eggs, in sandwiches and on meat. I used 5 seeded Jalapenos and my heat loving relatives asked me to go up on the jalapenos next time.

my wife has the gene that makes cilantro greens taste like soap, so I use parsley and culantro (aka recao, shadow/chadon beni.) Veers it toward Trinidad green sauce. We have to grow this herb in a container to ensure a supply for the kitchen, but cilantro is so widely used it is worth it to have a substitute (that doesn't taste like soap!)

I will make this, but in the meantime, Trader Joe's carries a version of it which I really like.

Use some red or orange hot peppers for interesting color accent. A large pinch of fenugreek helps it taste fuller (the only description I can think of) If you cover the zhug in the jar with a little olive oil, it will last much longer than a week.

so fun! I didn't have fresh jalapenos so I used pickled. Delighted to find a new way to dress up my wilting herbs

I know you’ll have trouble saying this, but it’s pronounced zahowig or sahawig. It’s basically Yemeni salsa.