ZHUG

Zhug image

Provided by Melissa Clark

Time 10m

Yield About 2 cups

Number Of Ingredients 9

10 garlic cloves, peeled and smashed
4 to 8 jalapeños, seeded and sliced
2 teaspoons fresh lemon juice, more to taste
2 packed cups roughly chopped cilantro leaves and stems
1 teaspoon ground cumin
1/2 teaspoon ground cardamom or coriander
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
3/4 teaspoon kosher salt (Diamond Crystal), plus more to taste

Steps:

Place garlic, jalapeño and lemon juice in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container with a spatula when necessary.
Add cilantro, cumin, cardamom or coriander, and pepper, and purée until smooth. With the motor running, gradually drizzle in the olive oil to form a homogeneous paste. Pulse in salt. Taste, and add more salt and lemon juice if needed.
Use immediately or refrigerate in an airtight container for up to 1 week. Use as a sauce for grilled or roasted meat or seafood, especially full-flavored fish like mackerel, tuna and salmon; spoon it over egg dishes like shakshuka and scrambled eggs; stir it into soups and stews; spread it on sandwiches, especially those filled with falafel, roasted vegetables, or mozzarella and tomato; swirl it into thick yogurt or hummus for a dip.