Zhug (Yemenite Hot Sauce With Cilantro and Parsley) Recipe

Name: Zhug (Yemenite Hot Sauce With Cilantro and Parsley) Recipe
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

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Zhug (Yemenite Hot Sauce With Cilantro and Parsley) Recipe

Ingredients

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1/4 teaspoon whole coriander seed1/2 teaspoon whole cumin seeds1/4 teaspoon freshly ground black pepper3 green cardamom pods, small internal seeds only, toasted (optional)4 medium cloves garlic, roughly chopped4 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 pieces1 teaspoon kosher salt, plus more to taste2 ounces fresh parsley and cilantro leaves and fine stems (about 2 loosely packed cups of mixed herbs)1/2 cup (120 milliliters) extra-virgin olive oil

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Instructions

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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 you're 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.