Zhug Hot Sauce - Israel Recipe
This is out of the July 2017 Cooking Light magazine. It say that it's originally from Yemen and now one of the "national sauces" of Israel,
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Cooking tools:
- Food processor
- Airtight container
- Refrigerator
Ingredients
- 3 cups cilantro, chopped (leaves and stems)
- 2 tablespoons water
- 2 tablespoons olive oil (extra-virgin)
- 1 tablespoon lemon juice (fresh squeezed)
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 4 ounces jalapeno peppers (seeded and chopped, about 6)
- 2 garlic cloves, chopped
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