Green Schug

Ingredients

Ingredients

• 1 bunch flat-leaf parsley
• 1 bunch cilantro
• 1 bunch fresh dill
• 3 count jalapeño or serrano peppers
• 4 cloves garlic
• 1 tbsp ground cumin
• 1 tbsp black pepper
• 0.75 cups extra virgin olive oil
• 2 count lemons, juiced
• 0.5 cups water
• 1 pinch kosher salt

Instructions

1. Remove the thickest stems from the parsley, cilantro, and dill, then roughly chop the herbs.
2. Place the chopped herbs, jalapeño or serrano peppers, and garlic cloves into a food processor.
3. Add the ground cumin, black pepper, extra virgin olive oil, lemon juice, and water to the processor.
4. Pulse the mixture until it reaches your desired consistency, keeping it slightly textured rather than completely pureed.
5. Taste the sauce and add a small pinch of kosher salt if desired, though the ingredients are naturally potent.

Notes

This sauce keeps well in the refrigerator for up to a week. For extra heat, keep the seeds in the peppers; for a milder sauce, remove them before blending.