Middle Eastern · sauce

Red Zhug (Yemeni Chilli, Garlic and Coriander Sauce)

Name: Red Zhug (Yemeni Chilli, Garlic and Coriander Sauce)
Total time: 10 min
Cuisine: Middle Eastern
Ingredients: 200 g hot red chillies, stems off (seeds left in); 100 g mild (sweet) red peppers, stems off; 5–6 cloves garlic; ½ cup packed coriander (cilantro), roughly chopped; 1 tsp salt; 1 tsp ground cumin; 4 tbsp (60 ml) olive oil; Lemon juice: juice of ½ lemon

Red Zhug (Yemeni Chilli, Garlic and Coriander Sauce) — from Glen And Friends Cooking's cooking video

Watch how it’s made · 3:50

Video by Glen And Friends Cooking on YouTube · Open on YouTube

10 minMakes 27 × 1 tbsp22 kcal a portion

Keto (0.7 g net carbs a serve)
Vegan
Gluten-free ingredients
Nut-free

Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.

Raw chillies, sweet peppers, garlic and coriander blended with olive oil and no added sugar: 1 tbsp has about 22 kcal and under 1 g of net carbs, and the fresh chillies make it a source of vitamin C. Vegan and keto-friendly.

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Ingredients 8

200 g hot red chillies, stems off (seeds left in)
100 g mild (sweet) red peppers, stems off
5–6 cloves garlic
½ cup packed coriander (cilantro), roughly chopped
1 tsp salt
1 tsp ground cumin
4 tbsp (60 ml) olive oil
Lemon juice: juice of ½ lemon

Method

Tap a time to watch that step in the video.

Pull the stems off the hot and mild peppers, leaving them whole with their seeds, and put them in a food processor with the peeled garlic cloves. 0:22
Add the lemon juice, salt and ground cumin and process until fairly smooth. 1:09
Roughly chop the coriander, add it and process again until you have a paste that still has a little texture. 1:31
With the motor running, drizzle in the olive oil. Spoon into a clean jar and keep in the fridge for up to 2 weeks. 1:58

Tip. It is very hot: swap some of the hot chillies for more sweet peppers to tame it. Great with shawarma, kebabs, eggs or grilled meat. Makes about 1¾ cups (our estimate from the batch weight).

The method is a summary in our words — the video shows every step.

One portion (1 tbsp) gives you 1 of 27

Energy22 kcal90 kJ

Protein0.2 g0% of a day

Fibre0.3 g1% of a day

Carbohydrate1 g0.7 g net · 0.5 g sugars0% of a day

Fat2.1 g0.3 g saturated3% of a day

Sodium90 mg4% of a day

Where the energy comes from one serve

Net carbs 12%
Protein 4%
Fat 84%

Fits keto: 0.7 g net carbs a serve, with 84% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin C Source16%

14 mg a serve, mostly from hot red chillies (62%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Show the other 14

Vitamin E4%

0.6 mg a serve, mostly from olive oil (46%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin K3%

4.1 µg a serve, mostly from packed coriander (33%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Vitamin B63%

0.1 mg a serve, mostly from hot red chillies (62%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Potassium1%

30 mg a serve, mostly from hot red chillies (56%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Iron1%

0.1 mg a serve, mostly from ground cumin (42%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Magnesium1%

2.1 mg a serve, mostly from hot red chillies (52%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin A1%

11 µg a serve, mostly from mild red peppers (51%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Folate1%

4.2 µg a serve, mostly from hot red chillies (48%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Omega-31%

0 g a serve, mostly from olive oil (70%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Calcium0%

3.3 mg a serve, mostly from garlic (32%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Zinc0%

0 mg a serve, mostly from mild red peppers (34%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin D0%

0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Vitamin B120%

0 µg a serve. Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Selenium0%

0.1 µg a serve, mostly from garlic (66%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

Recipe and video by Glen And Friends Cooking; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.