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


1Seed 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
2Place 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
3Place all paste back into food processor, add salt, pepper, cumin and half of olive oil

Process until well blended, but still a bit chunky
4Pour 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
5Use 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.

About this Recipe

Course/Dish: Other Sauces, Spreads, Dressings
Main Ingredient: Vegetable
Regional Style: Southwestern