Sometimes spelt Zhug. I make this when I've got the remainder of a large bunch of coriander bought for another dish. I freeze in ice cube tray for use with pulse based dishes, especially Mexican based ones, or to add to a guacamole, salsa and so on!
Adjust quantities based on amount of fresh coriander being used.
Into food processor put
- 4 medium cloves garlic, roughly chopped
- 2 packed cups fresh coriander (mostly leaves but skinny stems are ok) Note to self to work out what this equates to weight wise when I next make this
- 4 medium jalapenos. Depending on your heat preference, optionally remove seeds.
- 1 teaspoon fine sea salt
- 1 teaspoon ground cardamom
- ¾ teaspoon ground cumin
- ½ teaspoon dried chilli flakes
Process until everything is finely chopped then slowly drizzle in 180ml extra-virgin olive oil scraping down the sides every now and then and blending until it is mostly smooth.
