Zhoug Sauce

Zhoug Sauce

0 Reviews
From: EatingWell Magazine, July/August 2019

This green hot sauce originating in Yemen gets its heat from jalapeños. If you like it spicy, leave the seeds and ribs on your peppers. For a milder version, take them out. Serve this quick hot sauce with hot-off-the-grill meats, fish and vegetables to add a bright pop of flavor to dinner all summer long.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup packed fresh cilantro leaves
  • 1 cup packed fresh flat-leaf parsley leaves
  • ¼ cup lemon juice
  • 2 large jalapeños, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ cup extra-virgin olive oil


  • Prep

  • Ready In

  1. Combine cilantro, parsley, lemon juice, jalapeños, garlic, coriander, cumin and salt in a food processor. Process until finely chopped. With the motor running, slowly add oil; process until well combined.
  • To make ahead: Omit lemon juice and refrigerate for up to 3 days. Stir in lemon juice just before serving.

Nutrition information

  • Serving size: 2 Tbsp.
  • Per serving: 72 calories; 7 g fat(1 g sat); 1 g fiber; 2 g carbohydrates; 0 g protein; 15 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 806 IU vitamin A; 18 mg vitamin C; 17 mg calcium; 1 mg iron; 151 mg sodium; 72 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value)
  • Carbohydrate Servings: 0
  • Exchanges: 1½ fat

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