Avocado Zhug
- Author
- Christian Leue
- Servings
- Makes a bit more than a pint
- Category
Sauce
Ingredients
- 2 tsp Isphahan N1
- 1 tsp coriander, ground
- 1/2 tsp caraway, coarsely ground
- 1 tsp cumin, coarsely ground
- 1/2 tsp salt
- 1 Tbsp fresh lemon juice (can sub lime in a pinch)
- 5-6 stemmed, seeded, and chopped hot green peppers°
- 2 bunches parsley, cilantro, or a combo, rinsed well of any sand, patted dry, and chopped (chop the stems and rougher lower leaves too but keep them separate)
- 1 ripe avocado, peeled, pitted and chopped‡
Directions
- Note: I find that using a powerful blender with a blunt blade like the one I have gives a great result with very little time or effort, so try that if you have one. You can also use a mortar and pestle or a food processor. I find that since it's avocado and not liquid olive oil you get a pretty decent emulsion any way you process it, so it's just more a question of effort/cleaning.
- First add the spices, grind them briefly, then add the salt and lemon and process to form a paste.
- Add the roughly chopped lower leaves and stems from the cilantro/parsley and process until all large pieces have been ground.
- Add the chopped upper leaves and chopped avocado and process until you have smooth sauce that still has some texture. Taste and adjust salt and spices to your preference.
- Store in a sealed container in the refrigerator for up to 5 days (try to exclude air as much as you can to prevent oxidation by using a container you can fill all the way or a plastic bag you squeeze the air out of).