You might be thinking...what the heck is skhug sauce? It is the hot sauce of choice in the Middle East, made from chili peppers, lots of cilantro, and various spices. It can be red or green, depending on the color of the peppers. For this recipe, I used green jalapeño peppers instead of chili peppers since that is what my dad and I had growing in our garden.
INGREDIENTS
4 jalapeños, seeded
1 cup fresh cilantro
½ cup fresh Italian parsley
4 garlic cloves, peeled
Zest of 2 limes
Juice of 2 limes
½ cup extra virgin olive oil
½ tsp sea salt
¼ tsp ground coriander
¼ tsp ground cumin
DIRECTIONS
Clean the jalapeños and remove the stems. Cut the peppers, remove the seeds, and add them to a food processor. If you prefer a spicier sauce, add the peppers with the seeds to the food processor.
Add the cilantro, parsley, garlic, lime zest and juice, sea salt, coriander, and cumin to the food processor and pulse a few times to chop everything up.
After the ingredients are chopped together, switch the food processor to low and slowly pour the extra virgin olive oil through the feeder tube to create an emulsion. Be sure not to process the ingredients too much. The sauce should still be slightly chunky with pieces of herbs in it.
Store in an airtight container and let sit overnight before use to allow the flavors to blend together.