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.| from: Field Guide to Herbs & Spices , by Aliza Green
- 1Trim, seed, and coarsely chop the jalapeños or serranos.
- 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.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.