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.
See Café Tips above in the post for more detailed instructions and tips.