Our version of the middle eastern Zhoug green chilli sauce
Really fresh tasting with a spicy kick, this sauce is great to accompany BBQ'd or grilled meats, fish or vegetables
250g fresh green chillies - 2 bags of green Ring of Fire and 1 bag of Jalapeno is a good mix - vary your chillies, depending on how hot you like it!
1 clove garlic, sliced
1 tsp cardomom seeds (husks removed)
1 tsp coriander seeds
1 tsp cumin seeds
2 tblsp olive oil
juice of 1/2 lemon
pinch sea salt
Wash the chillies, de-stalk them and take out the seeds (using gloves is a good idea to save finger burn), chop them roughly.
Dry fry the spices in a frying pan (no oil) on a low heat until lightly toasted (careful not to burn them), then grind a little in a pestle & mortar to soften the seeds.
Add all the ingredients to a food processor and blend until you have a smoothish thick paste - you may need to finish with a stick blender to reduce the chillies to a finer consistency and possibly add a little more lemon juice or olive oil to achieve the consistency and taste you prefer.
This should make about 200ml (6 heaped tablespoons) of sauce - enough for 4 - 6 servings.