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Ingredients (8)

  • 1 pound jalapeño or serrano chiles
  • 1 cup chopped cilantro
  • 1 cup chopped Italian parsley
  • 2 tablespoon coarsely chopped garlic
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 cup extra-virgin olive oil, plus more for storage
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Nutritional Information
  • Calories171
  • Fat14.29g
  • Saturated fat1.97g
  • Trans fat
  • Carbs10.54g
  • Fiber5.02g
  • Sugar4.56g
  • Protein2.9g
  • Cholesterol
  • Sodium351.2mg
  • Nutritional Analysis per serving (4 servings) Powered by

Yemen’s fiery hot green spice paste, zhoug, can be added to salads and used as a sauce for meat, fish, and poultry dishes. Yemenites believe that eating zhoug daily keeps away illness and strengthens the heart.


  1. 1Trim, seed, and coarsely chop the jalapeños or serranos.
  2. 2Place the chiles in the bowl of a food processor fitted with the blade attachment and add the cilantro, parsley, garlic, salt, cumin, and pepper. Process to form a rough, chunky paste. Add the oil and process again briefly combine. Pack into a glass jar, cover the top with olive oil, and store in the refrigerator up to 3 months.
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