ZHUG

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Provided by Gabrielle Hamilton

Time 40m

Yield About 8 servings (1 generous cup)

Number Of Ingredients 10

2 teaspoons whole black peppercorns
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon cardamom seeds, extracted from about 10 cardamom pods
6 garlic cloves, smashed
4 serrano chiles, cut into very thin coins
1 to 3 teaspoons kosher salt, to taste
3 tightly packed cups roughly chopped cilantro leaves and stems
1 1/2 tightly packed cups roughly chopped parsley leaves
1/2 cup extra-virgin olive oil

Steps:

In a small, dry pan, toast the peppercorns, coriander seeds, cumin seeds and cardamom seeds over medium heat, shaking the pan occasionally, until slightly toasted and fragrant, about 2 minutes.
Transfer the seeds to a large mortar and pestle, and pulverize into a coarse powder.
Add the garlic and chiles, and season evenly with kosher salt. Grind the mixture together until a tight paste forms, 4 to 5 minutes.
Add about 1/3 of the cilantro and parsley, and continue to pound together into a rough paste, another 4 to 5 minutes. Repeat two more times, adding the remaining cilantro and parsley in two batches, until the mixture is a slightly pulpy paste, 4 to 5 minutes.
Drizzle in the olive oil while constantly pounding and grinding together the herb mixture until you achieve a loose, homogeneous paste. Continue to mix until it has the consistency of applesauce, about 2 minutes. Let it stand 10 minutes before serving.