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Zhoug (Spicy Herb Sauce)

['"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']

Combine all the ingredients in a blender and blend until very smooth. You should have a bright green emulsified sauce. Use immediately or cover and refrigerate in an airtight container for up to 5 days.

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