Zhoug is a green chilli sauce from the Yemen where they believe that eating zhoug daily keeps away illness and strengthens the heart (Latest medical evidence probably support that).
There are no fixed recipes of these regional sauces, each family has their own recipe, this is my basic recipe, but I don’t think I have made it the same twice.
5-6 Fresh green chillies (de-seeded and chopped)
75g Parsley (Freshly chopped)
50g Coriander (Freshly chopped)
4 Cloves Garlic
2 tsp Lemon Juice
2 tsp Olive Oil
1 tsp Cumin (Ground)
1 tsp Cayenne Powder
1 tsp Salt
1 tsp Black pepper (freshly ground)
Place all the ingredients in a blender/food process and to a smooth paste, if it is looking a little thick, add some more olive oil, the selection of chillies is dependent on how hot you want it, I have used almost any green chilli i can get my hand on, but most often Jalapenos as they are always available green.
It is used to add heat and flavour to almost any dish, you can use this where you would Harrisa or other similar chilli sauces. Once prepared is will keep in the fridge for a couple of weeks.