Zhoug!

This sauce is addictive... it makes every food you pair it with a little zestier, a little spicier, and definitely more lively! Zhoug is a Middle Eastern spicy cilantro sauce I discovered while researching sauces to serve with lamb shawarma... but shawarma details are for another post. I prefer my zhoug to be made with lemon and parsley, but adjust to your preferences.

Zhoug

1 packed cups fresh parsley
1 packed cups fresh cilantro
4 medium jalapeños or serrano peppers (seeds and veins removed)
1/2 tsp salt
1/2 tsp pepper
1 tsp ground cardamom
1/2 tsp ground cumin
1/2 tsp red pepper flakes (more or less to taste)
3/4 cup extra-virgin olive oil
zest of 1 lemon
2T lemon juice
2 medium cloves garlic, minced (pulse in quickly at the end)

Process all except for garlic in a food processor or VitaMix blender. Pulse in minced garlic cloves at the end. Serve over meats, eggs, or stirred into yogurt as a veggie dip. Enjoy!

Did you know: When garlic is processed finely in a blender or food processor, it becomes many, many times more potent than if it is simply minced and mixed in by hand at the end of the recipe? I learned this the hard way. :-)