====== Zhoug ======
Delicious fresh-tasting and hot-to-your-taste condiment. This recipe is from the Jerusalem cookbook where Ottolenghi and Tamimi say it should be course (as if ground with stones) and very hot. I love it relatively smooth and I'm using it to work my way up in heat appreciation.

===== Ingredients =====
  * 35 g cilantro (leaves and stems) - this is most of one bunch
  * 10 g flat parsley (leaves and stems) - 1/4 to 1/3 of a bunch
  * "2 hot green chiles" - right now I like about a third of one serrano
  * 1/2 t ground cumin
  * 1/4 t ground cardamom
  * 1/4 t ground cloves
  * 1/8 t sugar
  * 1/4 t salt
  * 1 clove garlic
  * 2 T olive oil
  * 2 T water

===== Directions =====
  - blitz together in a food processor to desired consistency
  - store in a sterilized jar in the fridge for up to 3 weeks


originally submitted by jes_p on Apr 26, 2026
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