Zhoug - Fresh Green Chilli Sauce

Our version of the middle eastern Zhoug green chilli sauce

Really fresh tasting with a spicy kick, this sauce is great to accompany BBQ'd or grilled meats, fish or vegetables


250g fresh green chillies - 2 bags of green Ring of Fire and 1 bag of Jalapeno is a good mix - vary your chillies, depending on how hot you like it!

1 clove garlic, sliced
1 tsp cardomom seeds (husks removed)
1 tsp coriander seeds   
1 tsp cumin seeds                                                                                                    
2 tblsp olive oil                                                                                                                                                                                                
juice of 1/2 lemon                                                                                                                                                                                           
pinch sea salt


Wash the chillies, de-stalk them and take out the seeds (using gloves is a good idea to save finger burn), chop them roughly.

Dry fry the spices in a frying pan (no oil) on a low heat until lightly toasted (careful not to burn them), then grind a little in a pestle & mortar to soften the seeds.

Add all the ingredients to a food processor and blend until you have a smoothish thick paste - you may need to finish with a stick blender to reduce the chillies to a finer consistency and possibly add a little more lemon juice or olive oil to achieve the consistency and taste you prefer.

This should make about 200ml (6 heaped tablespoons) of sauce - enough for 4 - 6 servings.