Green Zhug

Zhug … schug - however you spell it - is a Middle Eastern spicy, herby hot sauce. It reminds me a bit of a spicy chimichurri in some ways. This is my version that I make often as a sauce for meat dishes or just to have in the refrigerator.

Ingredients:

• 2 tsp of cumin seeds

• 2 tsp of coriander seeds

• 2 jalapenos; cut into chunks and deseeded (if you like it spicier, keep more seeds in)

• 1 serrano pepper; cut into chunks and deseeded (if you like it spicier, keep more seeds in)

• 2 cloves of garlic

• 1 bunch of parsley; tender stems and leaves

• 1 tsp of kosher salt

• 1 tsp of turmeric powder

• 1/2 cup of grapeseed oil

In a dry pan, add in your cumin and coriander seeds. Heat the pan over a low heat until the seeds are fragrant but not burnt. Move the seeds into a pestle and mortar (or spice grinder) and grind it up into a fine powder. Set aside.

Into a food processor, add in your two types of pepper, garlic, parsley, salt, turmeric powder and ground up cumin and coriander seeds.

Pulse on high so that everything in the food processor gets nice and blended up.

Open up the top of the food processor and while it is going on medium, stream in the grapeseed oil until you have a nice paste.

Transfer the zhug from the food processor either into an airtight container until you need it, or directly into a serving bowl.

I like to serve my zhug with heavy meats (like brisket, short ribs or steak) or roasted chicken! It is also amazing on eggs!