Zhoug
-1-3 whole jalapeños, sliced
-2 large garlic cloves
-1 bunch cilantro
-½ tsp ground cardamon ( or whole, see notes)
-1 tsp cumin
-½ tsp salt, more to taste
-1/3 C. olive oil, more to desired consistency
-2 Tbsp. fresh lemon juice
-½ tsp chili flakes (Aleppo chili is nice), more to taste (optional)
1. Place all ingredients except oil in a food processor and pulse until it’s uniformly chopped. Add oil and lemon juice, and process into a coarse paste. For a more liquid version, add a bit more oil.
2. Taste for salt and heat, adding more if necessary. Add additional chili flakes if you like. Store in a sealed jar in the fridge for up to a week.
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