MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Norbert's Zhug (Yemenite Hot Sauce w/Cilantro & Parsley)
Categories: Herbs, Vegetables, Chilies, Sauces
Yield: 1 Servings

1/4 ts Whole coriander seed
1/2 ts Whole cumin seeds
1/4 ts Freshly ground black pepper
3 Green cardamom pods; small
- internal seeds only,
- toasted (opt)
4 cl Garlic; rough chopped
6 Fresh Thai bird chilies; red
- or green, rough chopped
+=OR=+
4 Dried chiles de árbol;
- stemmed, seeded, torn in
- fine pieces
1 ts Kosher salt; to taste
2 oz Fresh parsley & cilantro
- leaves & fine stems
1/2 c (120 ml) extra-virgin olive
- oil

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" 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.

RECIPE FROM: https://www.seriouseats.com

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