Schug

By Leite's Culinaria

Ingredients

10 (14 oz) jalapeño peppers (8 with seeds and ribs removed and 2 with seeds and ribs intact for extra heat)
10 cloves (2 oz) garlic
2 cups (2 oz) fresh cilantro leaves and tender stems
2 cups (2 oz) fresh flat-leaf Italian parsley
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground cardamom
Zest and juice of 1 lemon (about 2 teaspoons zest and 2 tablespoons juice, preferably organic)
1 to 2 teaspoons kosher salt
3/4 to 1 cup olive oil

Prep Time25mins
Servings28

Instructions

In a food processor fitted with a steel blade, combine jalapeños and garlic and pulse until coarsely chopped.

Add cilantro and parsley and pulse until a thick paste forms, 3 to 5 minutes.

Add cumin, coriander, cardamom, lemon zest and juice, and salt. Pulse to combine.

With the food processor running, pour in about 1/2 cup of the olive oil and blend well. Taste and season with salt.

Slowly drizzle in remaining 1/4 to 1/2 cup of olive oil to form a pesto-like sauce. The schug will keep for a couple of weeks in a sealed jar in the fridge and can also be frozen.