Today is May 18, 2024 / /

Kosher Nexus
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Zoug

Ingredients

  • 1–3 whole jalapenos, sliced ( start with one, if unsure)
  • 2 fat garlic cloves
  • 1 bunch cilantro, small stems ok
  • ½ teaspoon ground cardamon ( or whole, see notes)
  • 1 teaspoon cumin
  • ½  teaspoon kosher salt, more to taste
  • 1/3 cup olive oil, more to desired consistency
  • 2 tablespoon fresh lemon juice
  • ½ teaspoon chili flakes (Aleppo chili is nice), more to taste (optional)

Instructions

Place all ingredients ( except oil) in a food processor and pulse until it’s uniformly chopped. Add oil and lemon juice process into a coarse paste. For a looser version, add a bit more oil.

Taste for salt and heat, adding more if necessary. Add chili flakes if you like.

Store in a sealed jar in the fridge for up to a week.

Notes

Feel free to use whole cardamon seeds, whole cumin seeds and peppercorns– toasting and grinding. Caraway seeds are a nice touch too. Jalapeños are not traditional, yet produce a very consistent and milder heat. You can swap them out for hotter chilies. Feel free to swap out the cilantro for flat-leaf parsley, or even fresh mint. You can also do a blend of all three! The cardamom is the star here, so make sure you use enough so you can taste it.