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m3gan2342
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Wash the jalapeños and the parsley. Cut the jalapeños in half and remove the seeds (if you want a less spicy sauce). Mince the garlic if using fresh cloves. Measure out all the other ingredients.
Place the jalapeños, parsley, garlic, coriander seeds, cumin, lemon juice, and salt into a food processor or blender. Pour in half of the olive oil (¼ cup). The remaining oil will be added later.
Cover the processor and pulse a few times to break down the larger pieces. After several pulses, the mixture should look coarsely chopped.
Turn the processor on and slowly pour in the remaining ¼ cup of olive oil through the lid opening. Continue blending until the sauce becomes mostly smooth, with a slightly textured consistency - similar to a thin pesto.
Turn off the processor and taste the sauce. Add crushed red pepper for more heat, or a bit more salt if desired. Adjust the flavor to your liking.
Transfer the sauce to an airtight container. Your homemade Cava Skhug is now ready! You can enjoy it right away, but I recommend refrigerating it for about an hour to let the flavors blend perfectly.