Zhoug is a spicy puréed cilantro sauce originating from Yemeni cuisine. If you're not a heat-seeker, tamp down the heat to your liking by adding less—or none—of the jalapeño pepper’s seeds and ribs. Or you can leave out the pepper entirely.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Makes: 1 cup (16 Tbs.)

Ingredients

  • 1 bunch chopped cilantro
  • 2 chopped jalapeños
  • 2 Tbs. sherry vinegar
  • 2 cloves garlic
  • ½ cup extra-virgin olive oil
  • ½ tsp. coriander
  • ½ tsp. cumin
  • ½ tsp. kosher salt

Instructions

  1. Combine all the ingredients in a blender and purée until smooth.

Serving suggestions

  • Swirl into hummus
  • Spread on a whole wheat pita with chicken or chickpeas
  • Top frittatas, scrambled eggs, or egg whites
  • Top cooked fish or grains
  • Top roasted vegetables (like carrots, sweet potatoes, cauliflower, or broccoli)

Nutrition Information

Per serving (2 Tbs.):

  • Calories: 130
  • Total fat: 14 g
  • Sat fat: 2 g
  • Carbs: 1 g
  • Fiber: 0 g
  • Total sugar: 0 g
  • Added sugar: 0 g
  • Protein: 0 g
  • Sodium: 125 mg