Zhug (Yemenite Hot Sauce With Cilantro and Parsley

• Vegan
• Gluten free
• Paleo

• Produce

  • 4 medium cloves Garlic
  • 2 oz Parsley and cilantro, fresh
  • 4 Thai bird chilies, fresh

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 3 Cardamom pods, green
  • 1/4 tsp Coriander seed, whole
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin seeds, whole

Found on seriouseats.com

Description

Ingredients

• 1/4 teaspoon whole coriander seed
• 1/2 teaspoon whole cumin seeds
• 1/4 teaspoon freshly ground black pepper
• 3 green cardamom pods, small internal seeds only, toasted (optional)
• 4 medium cloves garlic, roughly chopped
• 4 to 6 fresh Thai bird chilies, red or green (to taste), roughly chopped; or 4 dried chiles de árbol, stemmed, seeded, and torn into fine pieces
• 1 teaspoon kosher salt, plus more to taste
• 2 ounces fresh parsley and cilantro leaves and fine stems (about 2 loosely packed cups of mixed herbs)
• 1/2 cup (120ml) extra-virgin olive oil

Directions

• 1. Combine coriander seed, cumin, black pepper, and cardamom seeds (if using) in a mortar and pestle and grind into a powder using a firm, circular motion. Add garlic, chilies, and salt and pound into a rough paste. Add cilantro and parsley one small handful at a time and continue pounding into a rough paste. (By the time youre done, there should be no pieces of chilies or herbs larger than 1/8 inch remaining.) Pounding constantly, slowly drizzle in olive oil to form an emulsion. Season to taste with more salt. Zhug can be served immediately or stored in an airtight container in the refrigerator for several weeks.