Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It’s often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It’s a must with Shakshuka, and you’ll probably find yourself stirring it into scrambled eggs, spreading it on a sandwich, mixing it with Greek yogurt to make a dip, or just eating it by the spoonful.

Ingredients

　　2 Hungarian wax peppers, stemmed and coarsely chopped (seeds are good) (see Cooks' Note below)

　　1½ cups fresh cilantro leaves (from one large bunch or two small ones)

　　1½ cups fresh flat-leaf parsley leaves (from one bunch)

　　2 cloves peeled garlic

　　½ teaspoon kosher salt

　　1 teaspoon ground coriander

　　1 teaspoon ground cumin

　　½ cup extra-virgin olive oil

　　1½ teaspoons sherry vinegar

　　Combine all the ingredients in a blender and blend until very smooth. You should have a bright green emulsified sauce. Use immediately or cover and refrigerate in an airtight container for up to 5 days.

　　Cook's Note

　　We suggest using Hungarian wax peppers because they are medium-spicy and have a lot of flesh, which helps give the zhoug some body and texture. If you can’t find these peppers, use jalapeños instead.

　　Reprinted with permission from Soframiz by Ana Sortun and Maura Kilpatrick, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.Buy the full book from Amazon.