Spicy Cilantro Sauce (Zhug)

This vibrant Yemeni Zhug sauce blends toasted spices, fresh herbs, and chilies into a spicy, aromatic condiment that livens up falafel, chicken, and lamb with a bright, herbaceous kick.

Why You'll Love Spicy Cilantro Sauce (Zhug)

Fresh, fiery, and herb-forward, this Zhug gets its heat from four to six Thai bird chiles and its base from toasted coriander, cumin, and cardamom pounded with garlic. Cilantro and parsley go in last, loosened with olive oil into a coarse, spoonable sauce.

Tips and Tricks

• Toast the seeds gently to boost flavor without burning.
• Adjust chiles to your preferred heat level-start with fewer if sensitive.
• Use a food processor if you don't have a mortar and pestle, pulsing to avoid over-processing.

Variations

• Add lemon zest or juice for a citrusy brightness.
• Swap parsley for mint for a fresher, cooler flavor.
• Use smoked paprika for a smoky twist.

Substitutions

• Use ground spices if whole seeds are unavailable, but toasting won't be as effective.
• Substitute serrano or jalapeño chiles for bird chiles.
• Use grapeseed or avocado oil for a lighter oil option.

Best Served With

• Falafel or roasted vegetables
• Grilled chicken or lamb
• Roasted potatoes or grains
• Flatbreads or pita

How to Store Leftovers

• Keep refrigerated in an airtight container for up to 7 days. Stir before serving. Can be frozen for up to 1 month in a sealed container..

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Spicy Cilantro Sauce (Zhug)

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This vibrant Yemeni Zhug sauce blends toasted spices, fresh herbs, and chilies into a spicy, aromatic condiment that livens up falafel, chicken, and lamb with a bright, herbaceous kick.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 24 tablespoons

Course: Dressing/Condiment

Cuisine: Middle Eastern, Yemeni

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• ¼ teaspoon coriander whole seeds
• ½ teaspoon cumin whole seeds
• ¼ teaspoon freshly ground black pepper
• 3 green cardamom pods toasted, seeds only
• 4 medium garlic cloves roughly chopped
• 4 to 6 Thai bird chiles red or green, roughly chopped, to taste
• Kosher salt to taste
• 1 cup loosely packed parsley leaves
• 1 cup loosely packed cilantro leaves
• ½ cup extra-virgin olive oil

Equipment

• Mortar and pestle (or spice grinder and blender)
• Mixing bowl

Method

 

1. Grind coriander, cumin, black pepper, and cardamom seeds into a fine powder using a mortar and pestle.
2. Add garlic, chiles, and salt; pound into a paste.
3. Gradually add cilantro and parsley leaves, continuing to pound until incorporated.
4. While grinding, slowly drizzle in olive oil to emulsify and form a sauce.
5. Season to taste with salt. Serve immediately or refrigerate in an airtight container for up to 7 days.

Notes

Storage: Keeps in an airtight container in the fridge for up to a week, the color dulls a bit but the flavor holds. It also freezes well in small portions, an ice cube tray works great for pulling out just what you need.

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