a.k.a. Schug/s'chug/shoug
- 45g cilantro (about 1/4 of a bunch from the grocery store), roughly chopped, leaves and stems
- 3 green chiles, or more to taste
- 1/2 tsp ground cumin
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/8 tsp sugar
- 1/4 tsp salt
- 1 clove garlic, crushed
- 2 tbsp olive oil
- 2 tbsp water
Blend everything roughly in a food processor, do not overmix. The result should be a coarse, runny paste.
Can be stored in the fridge for 3 weeks.
(adapted from Ottolenghi, Jerusalem: a cookbook)
Compare with (untested):
- 20 serrano chiles, stem removed
- 2 cups cilantro leaves
- 4 garlic cloves
- 1 tbsp kosher salt
- 1 tbsp ground cardamom
- 1 tbsp ground coriander
- 2 tbsp lemon juice
- 1 cup olive oil
(adapted from Solomonov, Zahav)
