Like many chefs, Eli Sussman of New York City’s Mile End Deli enjoys making his own hot sauce. This jalapeño-cilantro version can run from mild to spicy depending on how hot the chiles are.
Yemeni Hot Sauce
In a food processor, mince 6 seeded jalapeños and 2 garlic cloves with 1 tablespoon fresh lemon juice. Pulse in 1/2 cup plus 2 tablespoons olive oil and 1/2 tablespoon honey. In batches, add 3 cups lightly packed cilantro leaves and puree until thick but pourable. Season with salt and lemon juice and serve with roasted vegetables.