Middle Eastern Zhoug
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
20 jalapeño peppers, stems removed, rough chop
1 bunch of fresh cilantro, washed
1 bunch of flat leaf parsley, washed
5 cloves of garlic, smashed
1 tsp cumin powder
1 tsp caraway seeds, toasted, and crushed
2 tsp salt
1 tsp cracked black pepper
2 tbsp water
1/4 cup of olive oil, plus 1 tbsp
Instructions:
(Makes about 2 1/2 cups)
You have a couple of options when making zhoug. Your first option is to use a large pestle and mortar and grind everything into your paste, or do as I do and add everything into a large food processor.
So do just that, add everything with the exception of the additional tablespoon of olive oil into a food processor, and pulse down into a course paste.
Transfer the zhoug into a large mason jar, or other glass jar, drizzle the tablespoon of olive oil on top, seal, and place in the refrigerator for up to a couple of weeks (if it lasts that long).
From simplecomfortfood.com