Avocado Zhug
Christian Leue
Makes a bit more than a pint
Sauce
Ingredients
2 tsp Isphahan N1
1 tsp coriander, ground
1/2 tsp caraway, coarsely ground
1 tsp cumin, coarsely ground
1/2 tsp salt
1 Tbsp fresh lemon juice (can sub lime in a pinch)
5-6 stemmed, seeded, and chopped hot green peppers°
2 bunches parsley, cilantro, or a combo, rinsed well of any sand, patted dry, and chopped (chop the stems and rougher lower leaves too but keep them separate)
1 ripe avocado, peeled, pitted and chopped‡
Directions
Note: I find that using a powerful blender with a blunt blade like the one I have gives a great result with very little time or effort, so try that if you have one. You can also use a mortar and pestle or a food processor. I find that since it's avocado and not liquid olive oil you get a pretty decent emulsion any way you process it, so it's just more a question of effort/cleaning.
First add the spices, grind them briefly, then add the salt and lemon and process to form a paste.
Add the roughly chopped lower leaves and stems from the cilantro/parsley and process until all large pieces have been ground.
Add the chopped upper leaves and chopped avocado and process until you have smooth sauce that still has some texture. Taste and adjust salt and spices to your preference.
Store in a sealed container in the refrigerator for up to 5 days (try to exclude air as much as you can to prevent oxidation by using a container you can fill all the way or a plastic bag you squeeze the air out of).