Zhug, a variation on a Yemenite Dipping Sauce

My impressive niece Ayla turned me on to this recipe. My husband doesn't like cilantro as some do have an aversion to this delicious herb so I made it with all parsley but traditionally it is made with equal parts of each.

Ingredients:

• 1/4 tsp whole coriander seeds

• 3/4 tsp whole cumin seeds

• 4 green cardamom pods

• 6 fresh garlic cloves, pressed

• 2 small chili peppers, chopped without seeds or 1/4 tsp red pepper

• 1 tsp kosher salt

• fresh ground pepper to taste

• 2 cups parsley, chopped fine (or add half cilantro)

• 1/2 cup extra virgin olive oil

Here's How:

1. Use a coffee grinder and place coriander, cumin and inside of cardamom pods into grinder and grind to a powder.

2. Place remaining ingredients except oil in a wooden bowl and whisk all ingredients and then slowly add the olive oil while whisking.

3. Serve drizzled over veggies or as a sauce for a wrap or as a dipping sauce for meat, poultry or fish.

4. This zhug will keep in fridge for 2 weeks.