Green Chili Zhoug

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This recipe for zhoug (pronounced “skoog”), from James Beard Award-winning Chef Alon Shaya of Shaya and Domenica in New Orleans, is a fiery Yemenite condiment that’s a must-have on Israeli tables. Herby and spicy, it adds a welcome dash of bright green flavor to all manner of dishes and it’s as at home on your favorite tacos as it is on the beloved Israeli dish, shakshuka.








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  • 1
  • 15 mins

Ingredients

  • 1 bunch cilantro, chopped
  • 1/2 bunch flat-leaf parsley chopped, chopped
  • 6 small Serrano chile peppers, stemmed and seeded
  • 1/3 cup distilled white vinegar
  • 3 Tbsp water
  • 2 1/2 tsp kosher salt
  • 2 tsp extra-virgin olive oil
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cloves
  • 1/4 tsp sugar
  • 1/4 tsp ground cardamom
  • 1 garlic clove
  • Pinch grated orange zest

Preparation

Step 1

Combine all ingredients in a food processor or blender; pulse until smooth.

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