Shug, Zhoug, or Skhug Sauce 🌶 [Video+Recipe]
Serving: 8 portions
Equipment
Ingredients
Spices
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- ½ teaspoon caraway seeds
- ¼ teaspoon cardamom seeds removed from the pods
- 2 teaspoons freshly-cracked black pepper
Sauce ingredients
- 6 jalapeños seeded and chopped (see notes)
- 4 garlic cloves or 6 small
- Juice of 1 lemon
- 1 ½ cups chopped cilantro coriander leaves and stems
- 1 cup chopped parsley leaves and stems
- 4 tablespoons extra virgin olive oil
Instructions
1. Grind the spices
- In a spice grinder or mortar, combine salt, cumin, caraway seeds, and black pepper, and grind to pulverize them.
2. Blend the hot sauce
- Pour the spice mixture into the food processor vase and add the jalapeño, garlic, lemon juice, cilantro and parsley.Pulse to turn into a coarse paste, it's important that it's not blended completely.
3. Mix in olive oil
- Add the olive oil and pulse once or twice to combine.
4. Store
- Pour into a mason jar and keep in the refrigerator for up to a week.
Nutrition
Calories: 73kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 485mg | Potassium: 99mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1032IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg
