Add On Green Or Red Zhoug Recipe

Prepare herbs and chiles

Rinse the cilantro, parsley and dill well to remove grit. Shake or pat dry. Trim very coarse stems if desired, but include most stems for flavor and body. Remove stems from the green chiles and halve if large.

Pulse ingredients

In a food processor, combine cilantro, parsley, dill, garlic, and green chiles. Pulse several times until coarsely chopped, scraping down the bowl as needed so everything is evenly cut.

Add spices and liquids

Add the ground cumin, ground coriander, lemon juice, salt and pepper. With the processor running, slowly stream in the olive oil until the mixture comes together but still has texture. Stop and taste; adjust salt, lemon or chiles for heat.

Final texture and storage

If you prefer a looser sauce, add up to 1–2 tablespoons more olive oil or a splash of water and pulse once or twice. Transfer to a jar, press a little oil on top to preserve color, and refrigerate. Use within 5–7 days or freeze in ice cube trays for longer storage.

Serving suggestion

Serve as an add-on for grilled meats, roasted vegetables, sandwiches, falafel, or drizzle over grains. Stir before serving if oil has separated.

Prepare peppers and herbs

If using fresh roasted red peppers, char under a broiler or on a grill until blackened, then steam in a covered bowl and peel off skins. Drain well. Rinse and dry cilantro and parsley. Remove stems from red chiles (if using dried, briefly rehydrate in hot water for 10 minutes and drain).

Pulse base ingredients

In a food processor, combine cilantro, parsley, roasted red peppers, garlic and red chiles. Pulse until coarsely chopped, scraping down the bowl to ensure even chopping.

Season and emulsify

Add smoked paprika, ground cumin, lemon juice, salt and pepper. With the motor running, slowly pour in the olive oil until the mixture forms a textured paste. Taste and adjust seasoning, adding more lemon for brightness or more chiles for heat.

Adjust texture and store

If the zhoug is too thick, add 1–2 tablespoons of olive oil or a splash of water and pulse briefly. Transfer to a clean jar, pour a thin layer of oil on top to protect, and refrigerate. Use within 5–7 days or freeze in small portions.

Serving suggestion

Use red zhoug as a spicy, smoky add-on for fish, chicken, roasted root vegetables, bowls or sandwiches. Stir before using if separated.