Yemen's Very Famous Zhoug!

Ingredients

• 1 lb jalapeno or serrano chili
• 1 cup chopped Italian parsley
• 1 cup chopped cilantro
• 2 tablespoons coarsely chopped garlic
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/4 cup extra virgin olive oil

Directions

1. 1

   Trim, seed, and coarsely chop 1 pound jalapeño or serrano chiles. In the bowl of a food processor, combine the chiles with 1 cup each chopped Italian parsley and cilantroincluding the tender stems, 2 tablespoon coarsely chopped garlic, 2 teaspoons salt, 1 teaspoon ground cumin, and 1/2 teaspoon ground black pepper.

2. 2

   Process to form a rough,chunky paste. Pour in 1/4 cup extra virgin olive oil and process again briefly. Pack into a glass jar, cover the top with olive oil, and store in the refrigerator up to 3 months.