Go Back
Print

Chilli-Herb Sauce (Zhug)

In my version of this Yemeni hot and spicy condiment, green chillies, fresh coriander, parsley and mint plus a little tomato are combined with cumin, turmeric and more to create a dressing perfect for falafel, salads, roast veg, grilled meat or fish.

Course Side Dish, sauce, dressing, Condiment
Cuisine Middle Eastern
Keyword zhug, chilli-herb dressing
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 medium tomato deseeded
  • 2-3 cloves garlic peeled
  • 2-4 hot green chillies
  • 1 small bunch coriander leaf
  • 1 small bunch flat leaf parsley
  • 1 small bunch mint, leaves only
  • 2 tbsp olive oil
  • 1 lemon, juice only
  • 1 tsp sugar
  • 1 pinch salt
  • 0.5 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 0.5 tsp turmeric
  • 0.5 tsp ground ginger
  • 0.5 tsp ground coriander

Instructions

  1. Put all the ingredients (but only HALF the lemon juice) in a blender and whizz until combined into a thick sauce.

  2. Taste, add more seasoning, spices, sugar, lemon etc. until it's to your taste.

  3. Serve with falafel, roast or grilled vegetables, meat or fish or use to flavour soups and stews.

  4. Refrigerate if not using immediately. Should keep 3-4 days.