Fiery zhug condiment is a people favorite. It’s hot, but it’s also flavorful, fresh and herbaceous. It goes well on pretty much everything, but you will especially love it on grilled meat and fish. You can increase the heat by adding more peppers, or decrease it by removing the ribs and seeds of the peppers before processing, though most people prefer it flaming hot.
- Food Processor
- 1 bunch cilantro leaves and soft stem
- ½ bunch parsley
- 6 - 8 serrano peppers remove seeds and ribs if you want a milder zhug
- 4 cloves garlic
- 1 tsp cumin ground
- 1 tsp coriander ground
- ½ tsp cardamom ground
- ¼ cup olive oil plus more for drizzling
- Toss all ingredients in food processor, pulse a few times until broken up, then process until you get a chunky paste, making sure to scrape down the sides a few times to get everything incorporated.
- Transfer to a mason or other jar with tight-fitting lid, pour on more olive oil to cover, and refrigerate.