This versatile sauce draws inspiration from the fiery Yemeni hot pepper-herb sauce zhoug. This recipe was developed to preserve the summer bounty from your garden or farmers' market; it freezes well for up to 6 months. Spoon it over grilled meat, mash with egg yolks to make deviled eggs or stir into Greek yogurt to make a dip. Taste your jalapeños before adding them--if they're particularly hot, adjust as you see fit.

Carolyn Malcoun
Source: EatingWell Magazine, September 2020

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Recipe Summary

active:
15 mins
total:
15 mins
Servings:
14
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine tender and woody herbs, jalapeños and garlic in a food processor. Pulse, scraping down the sides occasionally, until finely chopped. With the motor running, slowly add oil. Add lemon (or lime) juice and salt and pulse to combine. Serve immediately or transfer to an airtight container and refrigerate for up to 1 week or freeze for up to 6 months.

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Tips

To make ahead: Refrigerate for up to 1 week or freeze for up to 6 months.

Nutrition Facts

143 calories; protein 0.4g 1% DV; carbohydrates 0.9g; dietary fiber 0.4g 2% DV; sugars 0.2g; fat 15.6g 24% DV; saturated fat 1.5g 8% DV; cholesterol 0mg; vitamin a iu 869IU 17% DV; vitamin c 10.6mg 18% DV; folate 13.1mcg 3% DV; calcium 20.6mg 2% DV; iron 0.6mg 3% DV; magnesium 7.5mg 3% DV; potassium 63.4mg 2% DV; sodium 253.1mg 10% DV.
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