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Ingredients:


· 10-14 fresh green chilies / jalapenos, seeded if you like, coarsely chopped

· 1 tsp. sea salt

· 6-8 garlic cloves, coarsely chopped

· 1 tsp. caraway seeds, freshly ground

· 1 tsp. cumin seeds, freshly ground

· 1/2 tsp. green cardamom, freshly ground

· 1 cup cilantro, coarsely chopped

· 1/2 cup packed parsley leaves (check for infestation)

· 1 tsp. black pepper, freshly ground (check for webbing)

· 2-4 tsp. fresh lemon juice


Directions:


1. Place the chilies, salt, garlic, caraway, cumin, cardamom, cilantro, parsley, pepper, and lemon juice in the bowl of a food processor or in a blender and pulse several times, until you get a smooth paste.

2. You will have to scrape down all the bits and pieces that stick to the sides of the bowl.

3. Pack in a jar and store in the refrigerator.

4. Zhug will keep for 1 to 2 weeks.

5. You can also freeze it, but it will lose some of its garlicky flavor.



Source: YOAV BEN-TZUR

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