Zhug (Yemenite Hot Sauce With Cilantro and Parsley) Recipe

Serious Eats
Serves: 4 Save

Ingredients (9)

  • 1/4 teaspoon whole coriander seed
  • 1/2 teaspoon whole cumin seeds
  • 1/4 teaspoon freshly ground black pepper
  • 3 green cardamom pods, small internal seeds only, toasted (optional)
  • 4 medium cloves garlic, roughly chopped
  • 4 to 6 fresh Thai bird chilies, red or green (to taste), roughly chopped; or 4 dried chiles de árbol, stemmed, seeded, and torn into fine pieces
  • 1 teaspoon kosher salt, plus more to taste
  • 2 ounces fresh parsley and cilantro leaves and fine stems (about 2 loosely packed cups of mixed herbs)
  • 1/2 cup (120ml) extra-virgin olive oil

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Winter Wonderland Red Sangria

The Bar

Ingredients (8)

  • 0.25 cup Zacapa No. 23 Rum
  • 1 bottle Grenache Wine
  • 1 Medium Navel Orange, Thinly Sliced
  • 1 Red Apple, Chopped and Cored with Skin
  • 1 Pear, Sliced and Cored with Skin
  • 0.75 cup Raspberry Sparkling Water
  • 2 Cinnamon Sticks
  • Club Soda to Top
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