For the original cooking cooking column, see the blog entry here.
INGREDIENTS
• Between 10-20 hot peppers, rinsed and chopped (de-seed if heat is an issue)
• 1-3 bunches of cilantro, washed and chopped
• 3-6 garlic cloves, chopped
• ¼ teaspoon ground cardamom or seeds from 6 cardamom pods, crushed
• ¼ teaspoon ground coriander (cilantro seeds)
• ½ teaspoon ground cumin
• 1 lime juice, more to taste
• ¼ to ½ cup lemon juice, more or less to taste
• 1 tablespoon olive oil
• Salt to taste
• Optional: 1/4 cup chopped fresh mint
DIRECTIONS
1. Chop the cilantro, peppers and garlic.
2. Put all the ingredients, sans salt, in a food processor or blender.
3. Blend until it reaches desired consistency.
4. Add a small amount of salt, to taste.
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- Zhug, after the cilantro and jalapenos and citrus and salt have been blended together. Ready for some fiery consumption.
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- Jalapenos in a blender, before being blended, to make Zhug. Add liquid (lemon/lime juice) to aid in the blending process.
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- Cilantro, being being chopped up and put in a blender to make Zhug.