Heat the olive oil in a small sauté pan over medium-low heat. Add the garlic, coriander, pcumin, cardamom and crushed red pepper. The oil should sizzle slightly but not splatter out of the pan. Cook for 1 minute or until nice and fragrant, stirring frequently then remove from heat and allow to cool.

In the container of a food processor or blender, combine the cilantro, parsley, jalapeños, lemon juice, red wine vinegar and salt. Process until mixture is fairly smooth but still has a bit of texture.

Taste and add more salt if needed, more jalapeño or some of the (jalapeño seeds) if you’d like the Zhoug to be spicier.