* Exported from MasterCook *
Spicy Zhoug
Recipe By :Easy Homemade Condiments by Chef Ana Sortun
Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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2 Hungarian wax peppers -- (3-ounce each) seeded and coarsely chopped
1 cup cilantro -- leaves and stems
1/2 cup flat-leaf parsley leaves
2 garlic cloves
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 cup extra-virgin olive oil
1 1/2 teaspoons sherry vinegar
1/4 cup toasted shelled pumpkin seeds
Salt and freshly ground black pepper
In a blender, combine all of the ingredients and blend until smooth. Season the zhoug with salt and black pepper and serve.
Make Ahead: The zhoug can be refrigerated for up to 2 days.
SERVINGS: makes 1 1/4 cups (20 one-tablespoon servings)
TOTAL TIME: 20 MIN
Falafel stands throughout the Middle East often have some version of this hot chile sauce, called zhoug, for giving a spicy kick to pita sandwiches. Ana Sortun adds pumpkin seeds to her take on this fiery sauce to thicken it and deepen the flavor.
Cuisine:
"MidEastern"
Source:
"Food & Wine, June 2007"
S(Formatted by Chupa Babi):
"Sept 2011"
Yield:
"1 1/4 cups"
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Per Serving (excluding unknown items): 36 Calories; 3g Fat (70.2% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 4442 0 0 0 0 0 0 0 1215 0
