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Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It’s often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It’s a must with Shakshuka, and you’ll probably find yourself stirring it into scrambled eggs, spreading it on a sandwich, mixing it with Greek yogurt to make a dip, or just eating it by the spoonful.

• 2 Hungarian wax peppers, stemmed and coarsely chopped (seeds are good) (see Cooks' Note below)
• 1 1/2 cups fresh cilantro leaves (from one large bunch or two small ones)
• 1 1/2 cups fresh flat-leaf parsley leaves (from one bunch)
• 2 cloves peeled garlic
• 1/2 teaspoon kosher salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 cup extra-virgin olive oil
• 1 1/2 teaspoons sherry vinegar

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