Yemeni Zhug

Wash the fresh cilantro thoroughly under cold running water, then shake off excess moisture and roughly chop the leaves and tender stems, discarding any thick or woody stalks.

Rinse the serrano chiles and remove the stems. For a milder zhug, slice the chiles open and scrape out the seeds and membranes; leave the seeds in for maximum heat.

Roughly chop the seeded or unseeded serrano chiles into coarse pieces to make blending easier.

Place the chopped cilantro and serrano chiles into a food processor or blender. Add the red pepper flakes and pulse several times until the mixture begins to break down into a coarse paste.

Add salt to taste and continue to blend, scraping down the sides of the processor as needed, until you reach a slightly textured but uniform paste consistency. Do not over-process; the zhug should retain some visible herb texture.

Taste the zhug and adjust seasoning by adding more salt or red pepper flakes as desired, then pulse once or twice more to incorporate any additions.

Transfer the finished zhug to a clean airtight jar or container. Allow it to rest at room temperature for 15 minutes before serving to let the flavors meld together.

Serve immediately as a condiment alongside bread, meats, or dips, or refrigerate in a sealed container for up to one week.