Zhug

Name: Zhug
Total time: 10 min
Ingredients: 10 garlic cloves, peeled and smashed; 4 to 8 jalapeños, seeded and sliced; 2 teaspoons fresh lemon juice, more to taste; 2 packed cups roughly chopped cilantro leaves and stems; 1 teaspoon ground cumin; 1/2 teaspoon ground cardamom or coriander; 1/4 teaspoon freshly ground black pepper; 1/2 cup extra-virgin olive oil; 3/4 teaspoon kosher salt (Diamond Crystal), plus more to taste

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cooking.nytimes.com

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Total: 10 minutes

Servings: 2

Cost: $16.75 /serving

Author : Melissa Clark

cilantro garlic jalapeno

Ingredients

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10 garlic cloves, peeled and smashed4 to 8 jalapeños, seeded and sliced2 teaspoons fresh lemon juice, more to taste2 packed cups roughly chopped cilantro leaves and stems1 teaspoon ground cumin1/2 teaspoon ground cardamom or coriander1/4 teaspoon freshly ground black pepper1/2 cup extra-virgin olive oil3/4 teaspoon kosher salt (Diamond Crystal), plus more to taste

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Instructions

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Step 1

Place garlic, jalapeño and lemon juice in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container with a spatula when necessary.

Step 2

Add cilantro, cumin, cardamom or coriander, and pepper, and purée until smooth. With the motor running, gradually drizzle in the olive oil to form a homogeneous paste. Pulse in salt. Taste, and add more salt and lemon juice if needed.

Step 3

Use immediately or refrigerate in an airtight container for up to 1 week. Use as a sauce for grilled or roasted meat or seafood, especially full-flavored fish like mackerel, tuna and salmon; spoon it over egg dishes like shakshuka and scrambled eggs; stir it into soups and stews; spread it on sandwiches, especially those filled with falafel, roasted vegetables, or mozzarella and tomato; swirl it into thick yogurt or hummus for a dip.