New recipe, October 21, 2019

The new recipe is for Zhug, which is that green paste on the eggs. The recipe is from New York Times Cooking. The flavors(Chile, parsley, cilantro, many spices) are really good, but it is quite salty so needs to be used sparingly. We would reduce the salt by about 2/3. We give it a 3 as made, would be at least a 4 if it is less salty