Green Yemenite Chili and Cilantro Sauce (Zhug)

What you need

• 1 tsp cumin seeds
• 150 g (5 oz) green chiles, jalapeño for medium heat, serrano for hot; stemmed, seeds kept for more heat
• 1 bunch cilantro, about 100 g (3 1/2 oz), leaves and tender stems
• 5 cloves garlic, peeled
• 1/2 tsp ground cardamom
• 1/2 tsp ground coriander
• 1/2 tsp black pepper, freshly ground
• 3/4 tsp salt
• 1 tbsp lemon juice
• 80 ml (1/3 cup) olive oil, extra virgin

Method

Restated from the original video

1. 1

   Toast the cumin in a dry pan over medium heat until fragrant, about 1-2 min. Let it cool.

2. 2

   Roughly chop the chiles and cilantro.

3. 3

   Put the chiles, cilantro, garlic, toasted cumin, cardamom, coriander, pepper and salt in a food processor.

4. 4

   Pulse in short bursts, scraping down the sides, until finely chopped but still a little textured.

5. 5

   Add the lemon juice, then run the machine and drizzle in the olive oil until the sauce is loose and spoonable.

6. 6

   Taste and add more salt if needed.

7. 7

   Spoon into a clean jar, press the surface flat and cover with a thin film of olive oil. Keep in the fridge for up to 1 week.

8. 8

   Serve in small spoonfuls alongside rich dishes, since it is hot.

Imported from karenskitchenstories.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.