This Trader Joe’s Zhoug Sauce is a vibrant, spicy, and incredibly fresh recipe, which is a perfect homemade copycat of the popular Middle Eastern condiment. Packed with fresh cilantro, spicy jalapeños, garlic, and warm spices, this no-cook sauce comes together in minutes in a food processor and is the perfect way to add a bold kick of flavor to almost any dish.
Jump to RecipeTrader Joe’s Zhoug Sauce Ingredients
- 4 medium cloves garlic, roughly chopped
- 2 packed cups fresh cilantro (about 2 bunches, mostly leaves but tender stems are okay)
- 4 medium jalapeños, seeds removed but reserved
- 1 teaspoon fine sea salt
- 1 teaspoon ground cardamom
- ¾ teaspoon ground cumin
- ½ teaspoon red pepper flakes, plus more to taste
- ¾ cup Trader Joe’s California Estate Extra Virgin Olive Oil
How To Make Trader Joe’s Zhoug Sauce
- Prep the Aromatics: Place the roughly chopped garlic in your food processor and process until the garlic is broken into tiny pieces.
- Blend the Sauce: Add the cilantro, the seeded jalapeños, salt, cardamom, cumin, and red pepper flakes to the food processor. Process until the mixture is all combined and very finely chopped, scraping down the sides as needed.
- Emulsify with Oil: While the food processor is running on low, slowly drizzle in the olive oil until the sauce is mostly smooth but still has some texture.
- Adjust and Mellow: Taste the sauce. For a spicier sauce, add some of the reserved jalapeño seeds or additional red pepper flakes and blend again. If the sauce tastes bitter, let it rest. The flavor transforms with time, so if you don’t love it right away, let it chill in the fridge for at least an hour for the flavors to meld and mellow.
Recipe Tips
- How to control the spice level? The heat comes from the jalapeños and the red pepper flakes. Start by removing all the seeds from the jalapeños. After you’ve blended the sauce, you can add some of the reserved seeds back in, a few at a time, and blend again until you reach your desired heat level.
- Why does my sauce taste bitter? Fresh cilantro can sometimes have a slightly bitter or “soapy” note immediately after being blended. The most important tip is to let the finished sauce rest and mellow in the refrigerator for at least an hour. This allows the flavors to meld and significantly reduces any initial bitterness.
- How to get the right texture? For a classic, slightly textured sauce, don’t over-blend it into a completely smooth puree. You want to see the fine flecks of cilantro and spices. Drizzling the oil in slowly while the processor is running is the key to creating a stable emulsion.
- Can I customize the herbs? Yes! As the original recipe notes, a very common variation on zhoug is to use a mix of half fresh cilantro and half fresh parsley. This will result in a slightly milder, more herbaceous flavor.
What To Serve With Zhoug Sauce
This is an incredibly versatile and flavorful condiment that is a staple in Middle Eastern cuisine. It is fantastic served with:
- Trader Joe’s Falafel (in a pita or on a salad).
- Drizzled over roasted vegetables, especially Trader Joe’s Frozen Roasted Cauliflower.
- As a marinade or finishing sauce for grilled chicken, steak, or fish.
- Swirled into a bowl of hummus or plain yogurt to create a spicy dip.
- Spread on sandwiches or wraps for a bold kick of flavor.
How To Store Zhoug Sauce
- Refrigerate: Store the sauce in an airtight container or a sealed jar in the refrigerator. For the best result and to keep the color vibrant, you can pour a thin layer of olive oil over the surface before sealing. It will keep well for up to one week.
- Note on Chilling: The olive oil will solidify when it’s chilled. This is completely normal. Simply let the sauce sit at room temperature for about 20-30 minutes and give it a good stir to recombine before serving.
Zhoug Sauce Nutrition Facts
- Serving: 1 tablespoon
- Calories: 95 kcal
- Carbohydrates: 1g
- Protein: 0g
- Fat: 10g
- Saturated Fat: 1.5g
- Sodium: 180mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Zhoug (also spelled s’chug or zhug) is a hot sauce or condiment originating from Yemenite Jewish cuisine. It’s a fresh, herbaceous sauce made from cilantro, hot peppers, garlic, and spices, all bound together with olive oil. It’s like a spicy Middle Eastern pesto.
Yes, it is designed to be a spicy condiment. The heat level can be easily controlled by the number of jalapeño seeds you choose to add. Start with none for a medium-hot sauce, and add more for a truly fiery kick.
You can, but it requires a lot of careful chopping. For a more rustic, traditional version, you would very finely mince the cilantro, jalapeños, and garlic by hand with a sharp knife, then whisk them together with the spices and oil in a bowl.
Try More Recipes:
Trader Joe’s Zhoug Sauce Recipe
Course: SauceCuisine: Middle EasternDifficulty: Easy1
servings10
minutes95
kcalA quick and easy homemade copycat of the famous Trader Joe’s condiment, this vibrant and spicy zhoug sauce is packed with fresh cilantro, jalapeños, and warm spices.
Ingredients
2 packed cups fresh cilantro
4 medium jalapeños, seeds removed (reserved)
4 medium cloves garlic
¾ cup extra-virgin olive oil
Spices: 1 tsp fine sea salt, 1 tsp ground cardamom, ¾ tsp ground cumin, ½ tsp red pepper flakes.
Directions
- In a food processor, pulse the garlic until finely minced.
- Add the cilantro, seeded jalapeños, salt, and all the spices. Process until everything is very finely chopped.
- With the processor running on low, slowly drizzle in the olive oil until a mostly smooth sauce forms.
- Taste the sauce. For more heat, add some of the reserved jalapeño seeds and blend again.
- Transfer to a jar and let the sauce rest in the refrigerator for at least 30 minutes to allow the flavors to meld and mellow before serving.
Notes
- Let it Rest: The most important tip for this recipe is to let the finished sauce rest in the fridge for at least 30 minutes, or ideally an hour. This crucial step mellows the raw garlic and any initial bitterness from the cilantro, creating a more balanced flavor.
- Control the Heat: You are in complete control of the spice level. Start with no jalapeño seeds for a medium-hot sauce, and add them in small increments for a truly spicy result.
- Slow Oil Stream: Drizzling the olive oil in slowly while the machine is running is the key to creating a stable, well-emulsified sauce that won’t separate.
- Use Fresh Herbs: For the best, most authentic, and vibrant flavor, you must use fresh cilantro. Dried cilantro will not work for this recipe.
