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"The belly rules the mind."--Spanish Proverb

Zhoug Sauce Recipe

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This recipe for Zhoug Sauce is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 cloves garlic
3 jalapeņos partially seeded and chopped
Parsley 1 cup packed
Cilantro 1 c packed
1/2 t cumin
1/2 t ground coriander
Dash cayenne
1/2 t cardamom
Pinch sugar
3/4 t sea salt
Squeeze of lime
1/4 c olive oil as needed

Directions:
Directions:
Garlic and jalapeņos in food processor and pulse few times. Add parsley, cilantro, spices, sugar, salt, lime. Pulse few more times.
With motor going, drizzle in oil and scrape down sides to get an even smooth sauce, but can be a little chunky.
Taste for salt and seasonings. Will get spicier with time. Can add bit more oil if like thinner sauce

Number Of Servings:
Number Of Servings:
10 oz
Personal Notes:
Personal Notes:
Riff from Ottolenghi.
Uses: spoonful in salad dressing. Mix with yogurt for dip. With avocado toast. Mix with sesame oil and citrus for protein marinade. Paint on shrimp after grilling. Cuke salad with champagne vinegar and dill and onion. Egg salad. Grilled corn. Pasta salad with grilled zucchini, more herbs, sun dried tomatoes, feta.

 

 

 

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