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Mh Zh's zhoug

Time 35 minutes
Yields Makes about 2 cups zhoug
Mh Zh’s zhoug
(Glenn Koenig / Los Angeles Times )
1

Roast the Anaheim and serrano chiles on a grill or under a broiler until the skins are nicely charred on all sides. Place the chiles in a bowl and cover with plastic wrap until cool enough to handle. Peel the skins and seed the Anaheim chiles.

2

While the chiles are cooling, toast the seeds until fragrant. Cool, then grind to a powder.

3

In a food processor, pulse the cilantro, garlic and spices until coarsely chopped. Add the chiles, pulsing until broken down but not pureed. Season with ½ teaspoon salt, or to taste, and stir in the olive oil.

Adapted from a recipe from Mh Zh in Los Angeles.

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