Lettuce Skhug (Zhug)

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 head (3 ounces/85 grams) Little Gem or romaine lettuce, cored
• 2 jalapeno chiles, stemmed and quartered
• 1 bunch cilantro, roughly chopped
• 2 large garlic cloves
• 2 tablespoons fresh lemon juice
• 1/2 cup (120 milliliters) olive oil
• Kosher salt

1. Combine the coriander seeds and cumin seeds in a small pan over medium-high heat.
2. Toast until fragrant, about 2 minutes, then remove from the heat and cool. When cool, finely grind in a spice grinder or electric coffee grinder. Set aside.
3. Combine the Little Gem in a blender along with the jalapenos, cilantro, garlic, lemon juice, and olive oil. Puree until smooth, then season with salt.
4. Store, in an airtight container in the refrigerator, for up to 3 days.

coriander seeds, cumin seeds, head, chiles, cilantro, garlic, lemon juice, milliliters, kosher salt

Taken from food52.com/recipes/69627-lettuce-skhug-zhug (may not work)