blend · hot sauce
NATIONAL AWARD WINNERPrep 10 minZhug
Independent adaptation of a publicly published Michael Rafidi recipe. Not affiliated with, sponsored by, or endorsed by Michael Rafidi.
Michael Rafidi's Zhug, from the published recipe.
Ratio
Ingredients
- Cilantro — 2 cups (60 g)
- Parsley — 1 cup (30 g)
- Serrano — 4 serrano or jalapeño (60 g)
- Garlic — 4 cloves
- Cardamom — 1/2 tsp (1 g)
- Cumin — 1/2 tsp (1 g)
- Lemon Juice — 2 Tbsp (30 ml)
- Olive Oil — 1/3 cup (80 ml)
- Salt — 1 tsp (6 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Zhug wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Levantine / Palestinian-inspired chef of Albi and Maydan projects in Washington, D.C.; James Beard Outstanding Chef 2024. Wood-fired cooking and fermented chile sauces.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Michael Rafidi Levantine green hot sauce (published as “Zhug”). Full citation lives in Provenance.