Recipe for Sahawiq Akhdar (Zhug) - Yemeni Green Hot Sauce

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Remove the leaves off of the stalks of cilantro, wash, and gently dry. Do the same for the mint. Peel the garlic and remove the jalapeño stems and seeds.
Lightly toast the cumin, cardamom, coriander, and caraway under low flame for 1-2 minutes.
Grind all of the seeds in a coffee or spice grinder with the peppercorn.
Place the cilantro, mint, garlic, jalapeño, ground seeds, and salt into a food processor. Pulse, then switch to continuous chopping, and slowly drizzle in the olive oil.
Once homogenized, package the zhug in an air-tight container and refrigerate. Use within one week.

The two bunches of cilantro turn into roughly 2 packed cups of leaves.
Toasting the seeds helps bring out the oils and flavors.
Over 100g of jalapeño can be a lot for some people. Use your discretion; add less if you want the zhug to be less spicy.
You don't have to remove the seeds from the jalapeño, but we like to discard them.
It's up to you to decide how much olive oil you want suspended within the mixture. If you want something more fluid, add more olive oil; otherwise, I like to stay on the lower end to enjoy the freshness of the zhug.
Feel free to drizzle a little bit of olive oil over some spooned zhug, especially if you want more fragrant olive oil with your meal.

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