sallye bates


This is traditionally a kosher dish called Zhoug, and is used extensively in kosher dishes. It is truly a fiery paste and should be used with caution. Experiment with small amounts and increase incrementally to suit your taste buds.

This is my take on it. I have tweaked it somewhat for our less adventuresome cooks.


★★★★★ 1 vote

15 Min
No-Cook or Other


  • 3 to 5 medium
    jalapeno or serrano peppers (or a combination of the two)
  • 1 bunch
    fresh cilantro
  • 1 bunch
    fresh italian parsley
  • 2 or 3 clove
  • 1 tsp
    kosher or coarse sea salt
  • 1 tsp
    ground black pepper
  • 1 tsp
    ground cumin
  • 1/4 c
    olive oil, extra virgin



  1. Seed and devein chiles and cut in half

    Remove and discard stems from cilantro and parsley and loosely separate leaves

    Peel garlic cloves and cut in half
  2. Place chiles, cilantro, parsley and garlic in food processor with cutting blade

    Do not overcrowd, make multiple loads if necessary (depending on size of your processor bowl)

    Process until a rough chunky paste. If you need to make more than one load, pour into bowl and set aside

    Continue processing until all items are in rough chunky state
  3. Place all paste back into food processor, add salt, pepper, cumin and half of olive oil

    Process until well blended, but still a bit chunky
  4. Pour into airtight glass jar (this will make about a quart of sauce) with enough room left for the remainder of oil

    Pour the remainder of oil onto the top of paste (do not stir)

    Seal jar and store in fridge

    Will last up to 3 months if kept refrigerated
  5. Use as desired with meat, fish and poultry dishes. Can also be used to perk up salad dressings.

    If you are brave/crazy like my son, you can use it as a dip in lieu of salsa.

Printable Recipe Card


Main Ingredient: Vegetable
Regional Style: Southwestern

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