First, gather all the ingredients listed above. Having everything within reach will make the process smoother. You want fresh cilantro, not the sad, wilting stuff at the back of the fridge!

Wash the cilantro thoroughly to remove any dirt and debris. Remove the stems if they're woody, but feel free to use the tender stems as they add flavor. Next, chop the garlic into smaller pieces and prepare your jalapeños. Don’t forget to wear gloves or wash your hands thoroughly after handling them.

In a food processor, combine the cilantro, garlic, jalapeños, lime juice, and lemon zest. Pulse until coarsely chopped. You’re looking for a fine mixture, but not purée; you want it to have some texture.

With the food processor running, slowly pour in the olive oil. This will help emulsify the sauce. Scrape down the sides as needed. Continue blending until everything is well combined.

Add in the ground cardamom, cumin, crushed red pepper flakes, and sea salt. Blend again until fully incorporated. Taste the sauce and adjust the seasoning if needed. Want more heat? Toss in a few of those reserved jalapeño seeds.

Transfer the Zhoug sauce into an airtight container. This sauce can be stored in the refrigerator for up to two weeks. It may thicken a little as it sits, but a stir or a drizzle of olive oil will bring it back to life!