Mint Zhoug

Note that I haven't tried this with other herbs but if you want to do so, you'll likely use less olive oil. Fresh mint isn't as "juicy" or humid as softer herbs. Cumin and cardamom seem to be constant spices used in zhoug but I've seen recipes that call for black pepper, coriander seed, and even caraway. So feel free to vary them to what you have or your tastes. Even if using fresh mint, I start with a smaller amount, as indicated by the recipe in Step #s, then add more as needed, until you get the spoonable consistency I did, as shown in the photos in the post. If you want the sauce to be hotter, you could add the seeds from the jalapeños. If unavailable, another chili pepper would work, but you'd want to adjust the quantity of them for spiciness and heat, depending on the hotness of the peppers. Lastly, if you don't have a food processor you could make this in blender or mortar and pestle. This recipe makes quite a bit, but it can be easily cut in half.

Unbalanced

% Daily Values based on a 2,000 calorie diet

↑Support creators by visiting their site 😊