Zhug (Yemenite Green Hot Sauce)

Adapted from Bon Appetit

½ teaspoon cardamom seeds, from about 10 cardamom pods

2 teaspoons black peppercorns

2 teaspoons coriander seeds

1 teaspoon cumin seeds

4 to 8 serrano chiles (or other green chile), finely chopped

4 garlic cloves, chopped

1 teaspoon kosher salt, plus more to taste

2 cups parsley

2 cups cilantro

1 cup fresh mint

1⅓ cup extra-virgin olive oil

3 tablespoons fresh lemon juice

In a dry small skillet over medium-high heat, toast the cardamom seeds, peppercorns, coriander seeds, and cumin seeds, swirling often, until fragrant, about 2 minutes. Remove from heat and immediately transfer to a mortar and pestle and let cool. Once cool, grind the spices until they are a fine powder.

Add the spice mixture and the remaining ingredients to a food processor and blend until everything is finely chopped. Add more oil as needed to make a smooth paste. Let sit for ten minutes to let the flavors meld, then serve. Delicious served with grilled veggies, flatbread, or anything you can think of!