Spicy Middle Eastern Herb Sauce (Zhoug)

WHY THIS RECIPE WORKS

While this hot sauce, which some sources say originated in Yemen, is often served as an accompaniment to shakshuka, it's hard to imagine what it wouldn't taste good on.

WHY THIS RECIPE WORKS

While this hot sauce, which some sources say originated in Yemen, is often served as an accompaniment to shakshuka, it's hard to imagine what it wouldn't taste good on.

Jose Ojeda Jr @curefreaky

WHY THIS RECIPE WORKS

While this hot sauce, which some sources say originated in Yemen, is often served as an accompaniment to shakshuka, it's hard to imagine what it wouldn't taste good on.

WHY THIS RECIPE WORKS

While this hot sauce, which some sources say originated in Yemen, is often served as an accompaniment to shakshuka, it's hard to imagine what it wouldn't taste good on.

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Ingredients

12: Makes 1 cup

2 cupscoarsely chopped fresh cilantro leaves and stems
4Thai chiles, stemmed
3garlic cloves, peeled
1/2 teaspoonground coriander
1/2 teaspoonground cumin
1/2 teaspoontable salt
1/2 cupextra-virgin olive oil

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Steps

1

Pulse cilantro, Thai chiles, garlic, coriander, cumin, and salt in food processor until coarsely chopped, 8 to 10 pulses.
2

Transfer to small bowl.
3

Add oil and stir until sauce has consistency of loose paste.
4

Season with salt to taste. (Sauce can be refrigerated in airtight container for up to 2 weeks. Let come to room temperature before serving.)