How to Make It
Place chiles and salt in a food processor; process until mixture is slightly coarse and loose, 2 minutes to 2 minutes and 30 seconds, stopping to scrape down sides as needed. Transfer to an airtight container. Let stand at room temperature for 3 days. (If desired, transfer to refrigerator, and chill up to 1 week.)
Just before serving, add lemon juice, olive oil, and coriander to schug, and stir until blended.