Zhoug (Spicy Cilantro Sauce)

Method3 steps · about 10 min

1. 1

   Step 1: Pulse the six trimmed sliced jalapeños, peeled garlic (2) and a pinch of kosher salt in a food processor until coarsely chopped. Remove the pepper ribs and seeds first if you prefer less heat.

   Uses 6 jalapeño peppers OR other hot green chiles · 2 garlic cloves · kosher salt,a pinch

2. 2

   Step 2: Add the packed cilantro (1) and parsley (½) plus½teaspoon each cumin,coriander (½ tsp) and green cardamom (½ tsp) to the chili-garlic mixture. Process to a thick cohesive paste, keeping some texture rather than making a fine puree.

   Uses same entire chopped peppers and garlic · 1 packed cup fresh cilantro leaves · ½ packed cup fresh parsley · ½ tsp ground cumin · ½ tsp ground coriander · ½ tsp ground green cardamom

3. 3

   Step 3: Transfer the herb-chili paste to a bowl and stir in the½cup olive oil and all juice squeezed from the lemon (1). Serve as a spicy condiment; divide the batch into ten small sauce portions.

   Uses same entire textured herb paste · ½ cup extra virgin olive oil · 1 lemon,juiced