Zhug (Yemenite Hot Sauce With Cilantro and Parsley) Recipe

Ingredients (9)

• 1/4 teaspoon whole coriander seed
• 1/2 teaspoon whole cumin seeds
• 1/4 teaspoon freshly ground black pepper
• 3 green cardamom pods, small internal seeds only, toasted (optional)
• 4 medium cloves garlic, roughly chopped
• 4 to 6 fresh Thai bird chilies, red or green (to taste), roughly chopped; or 4 dried chiles de árbol, stemmed, seeded, and torn into fine pieces
• 1 teaspoon kosher salt, plus more to taste
• 2 ounces fresh parsley and cilantro leaves and fine stems (about 2 loosely packed cups of mixed herbs)
• 1/2 cup (120ml) extra-virgin olive oil