This recipe yields more paste than you’ll need for 6 servings of shakshuka. Use the extra sauce to kick up grilled chicken or fish or as a sandwich condiment stirred into mayonnaise, or enjoy it simply by itself.
Yield:
1-1/4 cupsIngredients
6 ounces Hungarian wax peppers (or 4 ounces fresh jalapeno peppers), stemmed, seeded, and coarsely chopped
1 cup chopped cilantro leaves and stems
1/2 cup chopped flat-leaf parsley leaves and stems
2 garlic cloves
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 cup extra-virgin olive oil
1-1/2 teaspoons sherry vinegar
Kosher or sea salt
Freshly ground black pepper
Instructions
Combine first 8 ingredients in a blender and puree until smooth. Season with salt and pepper to taste.
