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Spicy Cilantro Sauce (Zhoug)

Name: Spicy Cilantro Sauce (Zhoug)
Cuisine: Middle Eastern, Africa & Middle-East
Ingredients: 2 cups, coarsely chopped fresh cilantro leaves and stems; 4 , Thai chiles, stemmed; 3 , garlic cloves, peeled; 1/2 teaspoon, ground coriander; 1/2 teaspoon, ground cumin; 1/2 teaspoon, table salt; 1/2 cup, extra-virgin olive oil

By Annie Petito ･ Appears in Cook's Illustrated March/April 2019

This warm-spiced, garlicky chile-herb sauce takes shakshuka to the next level.

YIELD 12 (Makes 1 cup)

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Before You Begin

This warm-spiced, garlicky chile-herb sauce takes shakshuka to the next level.

Instructions

Pulse cilantro, Thai chiles, garlic, coriander, cumin, and salt in food processor until coarsely chopped, 8 to 10 pulses. Transfer to small bowl. Add oil and stir until sauce has consistency of loose paste. Season with salt to taste. (Sauce can be refrigerated in airtight container for up to 2 weeks. Let come to room temperature before serving.)

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