This is a very tasty little condiment brought to you by the old Yemenites. And if anyone is unsure about the condiment making ability of these folks, don’t be. They’ve got mad skills.

Normally this herby green explosion of tasty mouth love would be made with fresh chillis but today we’re gonna do that thing we love so much and fuck with it just a little by charring the chillis for a little extra how-you-doing.

CHARRED CHILLI ZHOUG

6 fresh jalapeno chillis
1 bunch parsley
1 bunch coriander
3 cloves garlic
½ teaspoon ground cumin
½ teaspoon ground cardamon
1 tablespoon lemon juice
¼ cup olive oil
¼ cup canola oil
A good pinch of salt

Grill chillis over a flame (a cake rack placed over your stove top burner works well for this) for a few minutes, turning regularly until they are getting a little charred and blistered.
Allow to cool a little.
Roughly chop chillis, herbs and garlic.
Place everything into a food processor and pulse until it is a coarse, wet paste. Add a little extra canola oil if it looks like it needs it.
Taste and adjust seasoning if necessary.
Decant any extra zhoug into a jar and cover the top with an extra 2-3 mm of canola oil. This will last a week or so in the fridge.