zhoug sauce

INGREDIENTS:

2-3 bunches of cilantro

4 garlic cloves

3 jalapeños (reserve seeds)

1 tsp salt

1 ts cardamom

3/4 tsp cumin

1/2 cup olive oil

This sauce is super versatile, dip for veggie tray, sauce on steak, add to salad dressing, a dollop of seasoning atop of blended soups, wonderful as a spread for a sandwich, eat it right out of a jar ~ it works everywhere!

I make a mason jar full and keep for a moth in the fridge.

You can make it more or less spicy by leaving out or adding the jalapeno seeds. If you over-do the spice, don’t sweat it - the taste mellows as it rests in your refrigerator.

Add all ingredients except oil to the blender or food processor. Close lid, turn on and slowly add the oil through the opening in the blender lid. Blend to the desired consistency. Taste and add salt and jalapeno seeds to taste. Go with your upper limit for spiciness - the heat will mellow as the sauce sits.

Add to mason jar and enjoy! Keeps well for a month in the fridge.

Use a vitamix if you want super smooth sauce or a food processor if you like it chunky.