4jalapenos (de-veined and seeded if you want it less spicy), sliced
2cupscilantro leaves
3garlic cloves
1/4teaspoonground cumin
1/4teaspoonground cardamom
1teaspoonlemon juice
2tablespoonextra virgin olive oil
1/2teaspoonsalt or to taste
Instructions
In a food processor add jalapenos, cilantro and garlic and pulse until rough chopped.
Then add cumin and cardamom and pulse again.
Lastly, add lemon juice and olive oil and pulse until everything is combined but you still have a rough texture. Season with salt to taste and add more olive oil if desired.
Notes
Schug keeps in the refrigerator for up to 5 days. Keep covered.