Ingredients
2 cups cilantro tops
1 cup (packed) fresh flat-leaf parsley tops
½ cup (packed) fresh mint leaves
1 tsp. each salt and pepper
4 cloves garlic, crushed
2 jalapeños, seeded and coarsely chopped
4 to 5 tiny fresh red bird’s eye chiles, stemmed
1 ½ tsp. (half a palmful) Peppery Cumin & Caraway Spice Blend (see recipe below)
1 scant tsp. ground cardamom
Juice of 2 limes or 1 lemon
½ cup EVOO
Peppery Cumin & Caraway Spice Blend
3 tbsp. cumin seeds
3 tbsp. caraway seeds
2 tbsp. white peppercorns
Preparation
Step 1
In a food processor, pulse all of the ingredients except the EVOO until the herbs are finely chopped. With the machine running, slowly stream in the EVOO, mixing until the sauce is smooth.
Step 2
Peppery Cumin & Caraway Spice Blend
Step 3
Heat a medium skillet over medium. Add the spices and cook, tossing frequently, until fragrant, 4 to 5 minutes. Let the spices cool, then transfer them to a spice grinder and pulse until powdery.
