Zhoug Sauce
Method:
Stem the jalapeños, remove some of the seeds depending on how spicy they are, and roughly chop them. Peel the garlic and roughly chop the cilantro and parsley. Put the jalapeños and garlic in a food processor and pulse a few times to chop. Add the cilantro, parsley, cumin, coriander, cardamom, cayenne, salt, black pepper and a pinch of sugar, then pulse a few more times. With the motor running, drizzle in the olive oil until you have a smoothish but still slightly chunky sauce. Add a little more oil for a looser sauce. Keeps 1 to 2 weeks in the fridge.
Ingredients:
- fresh cilantro 1 (bunch)
- jalapeno 3 (pieces)
- olive oil 60 (ml)
- sugar 1 (pinch)
- black pepper 1 (pinch)
- cayenne pepper 1 (pinch)
- cumin powder 0.5 (tsp)
- fresh parsley 1 (bunch)
- garlic 4 (cloves)
- ground coriander 0.5 (tsp)
- ground cardamom 0.5 (tsp)
- salt 0.75 (tsp)
