Chef Notes: Z’houg Sauce

Chef Notes: Z’houg Sauce

I’ve got a new sauce for you. It’s kind of a chimichurri (an Argentinian sauce used on grilled meats) or pesto style sauce. It’s quick and easy to make and super versatile. I’ve used it on omelets, as a sandwich spread, in vinaigrette, mixed with sour cream for a vegetable dip, as a dip for tortilla chips, mixed into guacamole, as a salsa for soft tacos, and on all kinds of grilled meats and seafood. Sounds handy, right?

Z’houg sauce makes a good sized batch and will keep for several weeks in the refrigerator. Just top it off with a little extra virgin olive oil after use and toss it back in the fridge. You can adjust the heat by using fewer peppers or seeding and removing the ribs, or leave the peppers out altogether if your family has a sensitive palate. For those of you who hate cilantro (a real shame but I get it as my husband Al doesn’t care for it at all), you can use all parsley or substitute basil or mint. What I love about this is that, with the exception of having to toast and grind the spices, it’s all done in your blender or food processor and only takes a few minutes. I’m always looking for ways to reduce or eliminate indoor cooking times during the summer, especially when it’s as hot as balls, which it has been in Connecticut recently.

zhougsaucepost

 

Z’houg Sauce

2 teaspoons cumin seeds

2 teaspoons coriander seeds

1 teaspoons caraway seeds

1 grocery store sized bunch cilantro, leaves and small/soft stems only (or about4 cups loosely packed)

1 grocery store sized bunch flat leaf parsley, leaves and small/soft stems only (or about 4 cups loosely packed)

6 – 10 seranno chiles, stemmed and roughly chopped

10 medium garlic cloves, roughly chopped

salt and pepper to taste

1 cup or more of extra virgin olive oil

Method

In a small skillet over med low heat, toast the seeds until fragrant, shaking the pan or stirring often. Transfer to a clean coffee grinder and pulverize. Add spices and remaining ingredients to a food processor or blender. Pulse until mixture forms a coarse paste. Transfer to an airtight container. Top with about ¼” of the extra virgin olive oil to store.

 

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