Zhoug (a kind of green harissa) / by Kevin

Today has been a very busy day. Making condiments left right and centre. Zhoug is excellent with fish and rice. It doesn't last very long in the fridge but you'll have it for 2 weeks or so. It's just that the fresh coriander doesn't like sitting about very much.

Yep, spelled it wrong on the label. Damn you letter n

What you'll need:

  • 250g long green chillies
  • ½ teaspoon green cardamom seeds, green husks removed, finely ground
  • ⅓ teaspoon coriander seeds, ground
  • ½ teaspoon cumin seeds, ground
  • 4 tablespoon of roughly chopped fresh coriander
  • 1½ cloves of garlic
  • a small squeese of lemon
  • 3 tablespoons of extra virgin olive oil
  • sea salt & pepper

Chop the stems off chillis, cut them in half then with a teaspoon scrap membrane and seeds from the inside and roughly chop. Put everything except lemon and oil in a blender and pulse till everything is smooth. Transfer everything to a mixing bowl and add lemon and oil. Mix well and place in a sterilised jar. You should end up with just above 250g of Zhoug.