Zhoug (Spicy Herb Sauce)

sauce middle eastern mediterranean chile pepper cilantro garlic coriander cumin

Ana Sortun

Makes 1 1/4 cups

Source

Ingredients

2 Hungarian wax peppers, stemmed and coarsely chopped (seeds are good) (see Cooks' Note below)

1 1/2 cups fresh cilantro leaves (from one large bunch or two small ones)

1 1/2 cups fresh flat-leaf parsley leaves (from one bunch)

2 cloves peeled garlic

1/2 teaspoon kosher salt

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 cup extra-virgin olive oil

1 1/2 teaspoons sherry vinegar

Method

Combine all the ingredients in a blender and blend until very smooth. You should have a bright green emulsified sauce. Use immediately or cover and refrigerate in an airtight container for up to 5 days.