It’s herby, it’s spicy, it’s smoky, it’s garlic-y and salty enough where you can put it on anything. It uses a mix of Anaheim, jalapeño and serrano chiles.
From the story: What’s up with all the zhoug at restaurants around town
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.
While the chiles are cooling, toast the seeds until fragrant. Cool, then grind to a powder.
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.
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