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.

• 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

1. blitz together in a food processor to desired consistency
2. store in a sterilized jar in the fridge for up to 3 weeks

originally submitted by jes_p on Apr 26, 2026