Zhoug Sauce

I am in love with Trader Joe's Zhoug sauce. I eat it on bread, on meat, on...basically everything.

Today, I was having a major craving, but since it's New Year's Day, TJs was closed.

Turns out, you can make this stuff, fairly easily. And it's damn delicious.

Be really careful with the salt. I put in about 1.5 tsp in mine, and it's right on the edge of too salty. Err on the side of less.

Also, it does mellow the longer it sits. You can eat it immediately, but a few hours, or even a day in the fridge in a sealed container will just make it taste better.




(My recipe is heavily cribbed from this one.)

Zhoug Sauce, TJ Style

Ingredients
- 6 garlic cloves
- 3 bunches cilantro (chop of the very ends of the stems, the rest goes in)
- 2 large jalapeños, seeded & de-veined
- 1 tsp salt
- 2 tsp cardamom
- 1/2 tsp ground corriander
- 3/4 tsp cumin
- a dash red pepper flakes
- ~3/4- ~1c olive oil

How To:
 - Put garlic, jalapeños, all spices, and a dash of the olive oil into a food processor. Pulse on high till it's chopped fine.
- Add 1 bunch of the cilantro, and a few more dashes of the oil. Pulse.
- Add the next bunch, more oil. Pulse.
- Add the final bunch & oil. Pulse.
- Take a look at consistency. It should be fairly liquid, but not runny. The oil and spices should be well mixed. If it looks too dry, add more oil. If it's too coarse, pulse more.