Oleana Spicy Zhug - Hot Chile Sauce - 2g Carbs, Trace Fiber
Recipe By: Chef Ana Sortun, Oleanna [Restaurant]
Serving Size: 20
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals)
Lower Carbs - Vegan
Amount Measure Ingredient -- Preparation Method
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2 Hungarian wax peppers -- (3-ounce) seeded and coarsely chopped
1 cup cilantro -- leaves and stems
1/2 cup flat-leaf parsley leaves
2 garlic cloves
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 cup extra-virgin olive oil
1 1/2 teaspoons sherry vinegar
1/4 cup toasted shelled pumpkin seeds
Salt and freshly ground black pepper -- to taste
In a blender, combine all of the ingredients and blend until smooth.
Season the zhoug with salt and black pepper and serve.
Make Ahead: The zhoug can be refrigerated for up to 2 days.
Makes 1 1/4 cups (20 one-tablespoon servings)
Author Note: Falafel stands throughout the Middle East often have some
version of this hot chile sauce, called zhoug, for giving a spicy kick to pita sandwiches. Sortun adds pumpkin seeds to her take on this fiery sauce to thicken it and deepen the flavor.
Cuisine: "Mediterranean"
Source: "Easy Homemade Condiments, Food&Wine, June 2007"
S(Formatted by Chupa Babi): "May 2010"
Yield: "1 1/4 cups"
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Per Serving (excluding unknown items): 40 Calories; 4g Fat (79.1% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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