Zhoug Sauce (Oil-Free Version)
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
142 kcal
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Course
Condiments
Zhoug Sauce (Oil-Free Version)
Description
Zhoug Sauce (Oil-Free Version) combines fresh cilantro leaves, jalapeño peppers with adjustable heat, garlic cloves, and raw walnut halves to create a rich, textured base. Ground cumin, cardamom, red pepper flakes, and fine sea salt enhance the flavor complexity, while lime juice provides acidity. The ingredients are processed to a sticky crumb and then finely chopped into a thick pesto consistency by gradually adding water.
The resulting sauce is herbaceous, mildly spicy, and nutty without any added oils, making it a bright complement to grilled meats, roasted vegetables, or flatbreads. The texture depends on the quantity of nuts and water used, allowing flexibility in thickness according to preference.
This zhoug can be refrigerated for up to one week or frozen to extend its shelf life, making it convenient to prepare ahead and use as a flavorful spice boost in various meals.
Ingredients
- 2 bunches cilantro use leaves and small stems (2 cups packed); discard thick ends of stems
- 2 to 3 jalapeño peppers fresh
- 3 large cloves garlic
- 1 ¼ cups walnut Can use less or more for desired richness and texture, raw halves; pumpkin seeds substitute for nut-free
- ½ to 1 teaspoon red pepper flakes
- ½ teaspoon cumin ground
- ½ to ¾ teaspoon ground cardamom
- ¾ to 1 teaspoon salt fine sea salt
- 2 tablespoons lime juice or lemon juice, fresh
- 3 to 5 tablespoons water
Instructions
- Prepare the jalapenos: this is where you decide the level of heat! Remove seeds to reduce the overall heat, or include seeds for extra spicy zhoug. You can also reserve some of the seeds then add them after blending if you decide you want it spicier. If removing seeds, do that first, then slice jalapenos.*I used 2 large jalapenos with seeds removed from one.
- Combine jalapenos, garlic, and walnuts in the bowl of a food processor. Process until broken down into a sticky crumb texture. Add cilantro, red pepper, cumin, cardamom, ¾ teaspoon salt, and juice, and process until everything is incorporated and finely chopped.
- With the food processor running, drizzle in water 1 tablespoon at a time until desired consistancy is reached. Keep in mind, if you altered the amount of nuts/seeds this will affect the amount of water needed. *For a thick pesto consistency I used 1 ¼ cups walnut halves and ¼ cup water.
- Taste and adjust salt/spice as desired. Transfer to a storage container and refrigerate until ready to use.
Notes
- Store zhoug sauce in the refrigerator for up to one week for freshness.
- Freeze for longer storage to preserve flavor and spice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 3.5g | 7% |
| Fat | 13g | 20% |
| Cholesterol | 0mg | 0% |
| Sodium | 315mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 9mg | 10% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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