Zhoug (Yemeni Chili Sauce) - cooking recipe

Ingredients

10 jalapenos, seeded
5 garlic cloves, crushed
1 bunch flat leaf parsley
1 bunch cilantro
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1/3 cup olive oil
salt and pepper, to taste

Preparation

Run the jalapenos and the garlic through a blender or food processor until smooth. Add the herbs, spices and enough water to blend into a smooth paste. Add the olive oil, season to taste, and pulse for one more minute. Transfer to a bowl, cover, and refrigerate until ready to use (will keep up to three months).