Name: Spicy Zhoug Sauce
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 20 servings
Cuisine: middle eastern
Ingredients: 2 null jalapeno (sliced (start with two, if unsure)); 2 clove garlic cloves; 1 bunch cilantro (small stems ok (about 1 cup packed tightly)); 0.5 teaspoon ground cardamom ((or whole seeds, please see notes)); 1 teaspoon ground cumin ((or whole seeds)); 1 teaspoon caraway seeds (optional but good!); 0.5 teaspoon peppercorns (optional); 0.5 teaspoon kosher salt (more to taste); 0.33 cup olive oil (more to desired consistency); 2 tbsp fresh lemon juice; 0.5 teaspoon chili flakes (Aleppo chili is nice, more to taste (optional))

Instructions

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1

Toast ground cardamom (0.5 teaspoon), ground cumin (1 teaspoon), caraway seeds (1 teaspoon) (optional), and peppercorns (0.5 teaspoon) (optional) in a dry skillet over medium-low heat until fragrant. (Note: If using cardamom pods, crush and remove seeds to toast only the seeds.) Let cool slightly.
2

Place the toasted spices, jalapeno (2), cloves (2 garlic), cilantro (1 bunch), and kosher salt (0.5 teaspoon) in a food processor. Pulse until uniformly chopped. Add olive oil (0.33 cup) and fresh lemon juice (2 tbsp), then pulse into a coarse paste. Add more [olive oil] for a looser consistency.
3

Taste and adjust [kosher salt] and heat as needed.
4

Stir in chili flakes (0.5 teaspoon) if you like.
5

Store in a sealed jar in the fridge for up to one week.