Recipes for Cooking Class "Gourmet Charcuterie Board" by Chef Rishika
Zhoug Sauce
From the table of Chef Rishika
Servings: 1
Time: 5 min
Ingredients
- Dip 1 - Zhoug Sauce
- 1 Cup(s) Fresh chopped Cilantro
- 1/2 Cup(s) Jalapenos
- 1/2 Cup(s) Extra Virgin Olive Oil
- 1 Teaspoon(s) Chopped Garlic
- 1/4 Teaspoon(s) Cardamom powder
- 1 Teaspoon(s) Cumin powder
- 2 Teaspoon(s) Chilli flakes
- 2 Tablespoon(s) Toasted walnuts
Directions
- Gather all ingredients In a food processor and blend to 80% consistency.
- Add salt to taste.
Additional Notes
I would recommend to have all ingredients handy before starting the recipe also please toast the walnuts in advance
Source
Original Recipe by Chef Rishika