ZHUG

Makes: 1 1/2 cups (375 mL)

4 fresh green Serrano or jalapeno peppers (about 4 oz/ 114 g), stems removed and seeds removed, but reserved 1 whole head garlic, peeled 1/2 bunch fresh cilantro, well rinsed and dried 1/2 bunch fresh parsley, well rinsed and dried 1 tsp (5 mL) ground cumin Seeds from 2 green cardamom pods 1 tsp (5 mL) salt, or to taste 1/4 to 1/2 cup (60 to 120 mL) olive oil, plus additional to cover

1. Put the peppers with the garlic, cilantro, parsley, cumin, cardamom seeds and salt to taste in the bowl of a food processor. Begin blending and gradually add 1/4 cup (60 mL) of the olive oil. Purée to a smooth paste. Taste and adjust for seasonings, adding some or all of the pepper seeds if you want more heat. Transfer the contents to a sterilized glass jar, cover with additional olive oil, and seal so the jar is airtight. The zhug will keep for several months in the refrigerator, and the flavour will become better with age.