Feel free to use whatever fresh chile you can find, but remember that this sauce from Yemen, known as zhug, is supposed to pack some heat. You can use this sauce with sandwiches, over grilled meats, or as a topping for veggies.
Recipe information
Yield
4 servings
Ingredients
Special Equipment
Preparation
Step 1
Remove cardamom seeds from pods; discard pods. Toast cardamom seeds, peppercorns, coriander seeds, and cumin seeds in a dry small skillet over medium-high heat, swirling often, until fragrant, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; finely grind.
Step 2
Place chiles and garlic on a cutting board and sprinkle with a large pinch of salt and smash into a paste with the side of a chef’s knife. (Or use that mortar and pestle here too.)
Step 3
Transfer chile paste to a small bowl and work in spice mixture, parsley, cilantro, and oil; season with salt. Let sit 10 minutes for flavors to marry. Stir in lemon juice.
Step 4
Do Ahead: Sauce (without lemon juice) can be made 1 day ahead. Cover and chill. Let come to room temperature before stirring in lemon juice.
