ZHOUG SAUCE

I love love Trader Joes Zhoug sauce and we use it often, but I’m trying to reduce our single use packaging, and this is way better anyway. I finally have notes down so we can make and gift it on our own. I have written about 3 dozen green sauce-ish recipes here, SK Cooking Club etc. - each a little bit different. This one, heavy on the heat and herbs, and a few warm spices. Because it is so warm, I think of it like a concentrate instead of just straight up (ie. putting a dollop in salad dressing or mashing with avocado). Adding just a pinch of sugar and squeeze of lime to balance it. Zhoug is of Yemenite origin, and usually found on tables in Syria and Israel. It truly boosts anything and will certainly be a go-to summer condiment for salads and flatbread and grilled items.

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Uses

• Stir a spoonful into a salad dressing

• Mix with plain Greek yogurt to make a dip

• With avocado toast

• As a protein marinade for any meat, often mixed with some toasted sesame oil and citrus for meat and chicken, or painted on seafood after grilling.

• Cucumber salad with this, a splash of champagne vinegar, tons of dill, shaved red onion

• Egg sandwich spread

• Grilled corn

• Pasta salad with lots of grilled zucchini, more herbs, baby tomatoes, feta cheese

If you make it, leave a comment about how you used it!

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ZHOUG SAUCE

Makes about 10 oz.

You can use a bit more oil if you’d like a thinner yet richer sauce, something closer to traditional Italian pesto. The below will be very herb heavy, as I prefer it this way so it can be thinned with citrus for dressings, marinades, smashed with avocado and the like. It will separate a bit which is absolutely fine and expected.

The sauce will last for 1-2 weeks in the fridge. Getting spicier as it sits so heads up!

Riffed from both Ottolenghi and Cookie and Kate

Ingredients

4 cloves garlic
3 jalapenos, stemmed, partially seeded and chopped
1 bundle of parsley (1 packed cup)
1 bundle cilantro (1 packed cup)
1/2 tsp. cumin
1/2 tsp. ground coriander
dash of cayenne
1/2 tsp. cardamom
pinch of sugar
3/4 tsp. sea salt
squeeze of lime

1/4 cup extra virgin olive oil, as needed

Directions

Put the garlic and jalapenos in a food processor and pulse a few times to chop. Add the parsley, cilantro, cumin, coriander, cayenne, cardamom, sugar, salt and lime juice and pulse a few more times. With the motor going, drizzle in the oil, scrapping down the sides to get an even, smooth sauce (still a little chunky tho).

Taste for salt and seasonings. You can always add more cayenne if needed but it will get spicier as it ages.

PANTRY PEANUT SAUCE

This is the peanut sauce that was intended to be easy, quick, every day sauce and then things just kept getting thrown into the blender. Lots of finger dipping, tasting...more ginger! dip. add coconut! dip. more spice! What I have below is a general recipe, but you'll need to taste and adjust as you wish. I may have lost track of a half teaspoon here or there. We didn't want it so peanuty that it resembled more of a spread for toast than an asian sauce, so the coconut milk and bit of toasted sesame oil help rein that in (see note). We like lots of ginger, always citrus, just enough spice to warm your throat and poof, a great sauce that will be used for a number or quick dishes this weekend. The photo here shows it on a simple asian sandwich with seared tofu, cucumber, carrots and scallions but I also plan on using it as a dressing for a quinoa and kale salad or making some spring rolls packed with veggies with this on the side for dipping. However you wish, meals seem to come together quite quickly with a good sauce on hand.

PANTRY PEANUT SAUCE // Makes about 1.5 cups

I imagine this would last a good two weeks in the fridge without compromising too much on flavor. Don't quote me, I don't see it lasting long enough to tell, but it's an educated guess.

• 3/4 cup creamy, unsalted peanut butter

• 2 cloves garlic

• 3 Tbsp. fresh grated ginger

• zest and juice of one large lime

• 1/2 tsp. red pepper flakes

• 2 Tbsp. honey

• 3 Tbsp. soy sauce or tamari

• 1 Tbsp. rice vinegar

• 2 tsp. toasted sesame oil

• 1/3 cup light coconut milk or water, more as needed*

• 1/4 cup chopped cilantro, optional

Add all of the ingredients besides cilantro to a powerful blender or food processor and run until smooth. Taste and adjust as preferred. Add the cilantro, give it another few pulses and keep in an airtight jar in the fridge.

* I used coconut milk for thinning because I had some open. It also helped cut the peanut butter flavor and made it a bit more savory. Water will work fine to thin, just expect the peanut flavor to be more forward. It will firm up a bit in the fridge, so keep that in mind while choosing your consistency.