FOOD RECIPE: ANY RECETTE TOUFFE POMME DE TERRE AVEC HARICOT SVP …
YEMENITE GREEN HOT SAUCE (ZHUG) RECIPE | BON APPÉTIT
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.
Provided by: Andy Baraghani
Yield: 4 servings
|2 cardamom pods|
|1 teaspoon black peppercorns|
|1 teaspoon coriander seeds|
|½ teaspoon cumin seeds|
|4 serrano chiles, finely chopped|
|2 garlic cloves, chopped|
|1 cup very finely chopped parsley|
|¾ cup very finely chopped cilantro|
|⅔ cup extra-virgin olive oil|
|4 teaspoons fresh lemon juice|
|A spice mill or mortar and pestle|
- 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.
- 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.)
- 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.
- 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.