Zhoug (Cilantro Sauce)
Ingredients
-
1–3
whole
jalapenos, sliced
-
2
cloves
garlic
-
1
bunch
cilantro, packed tightly
-
½
teaspoon
ground cardamom
-
1
teaspoon
cumin
-
1
teaspoon
caraway seeds (optional)
-
½
teaspoon
peppercorns (optional)
-
½
teaspoon
kosher salt
-
⅓
cup
olive oil
-
2
tablespoons
fresh lemon juice
-
½
teaspoon
chili flakes (optional)
Instructions
- Toast any whole seeds in a dry skillet over medium-low heat until fragrant, then let cool slightly.
- Place the toasted spices and all remaining ingredients except the oil in a food processor and pulse until uniformly chopped.
- Add olive oil and lemon juice to the mixture and pulse into a coarse paste, adding more oil for a looser consistency if desired.
- Taste and adjust salt and heat as necessary.
- Add chili flakes if desired.
- Store in a sealed jar in the fridge for up to one week.
Nutrition Facts (estimated)
Servings
1 ¼ cup
Calories
26
Total fat
2.8g
Total carbohydrates
0.3g
Total protein
0.1g
Sodium
29.6mg
Cholesterol
0mg
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