Yield: Serves 12 (serving size: 1 tbsp.)
A blender is the best tool for achieving the smooth texture of this sauce. To dial down the spiciness, remove the seeds from the chiles before blending. Serve over grilled or roasted chicken, pork, beef, or lamb, or spoon it on eggs.
Ingredients
- 1 cup packed fresh cilantro leaves
- 1/4 cup packed fresh cilantro stems
- 1/4 cup packed fresh flat-leaf parsley leaves
- 1/4 cup sliced unseeded serrano chiles
- 1 tablespoon fresh lemon juice
- 1garlic clove
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground cardamom
- 2/3 cup canola oil
Nutritional Information
- Calories 112
- Fat 12g
- Satfat 1g
- Unsatfat 11g
- Protein 0g
- Carbohydrate 0g
- Fiber 0g
- Sugars 0g
- Sodium 122mg
- Calcium 0% DV
- Potassium 0% DV
- Calories 112
- Fat 12g
- Satfat 1g
- Unsatfat 11g
- Protein 0g
- Carbohydrate 0g
- Fiber 0g
- Sugars 0g
- Sodium 122mg
- Calcium 0% DV
- Potassium 0% DV
How to Make It
Place packed fresh cilantro leaves, packed fresh cilantro stems, packed fresh flat-leaf parsley leaves, sliced unseeded serrano chiles, fresh lemon juice, garlic clove, kosher salt, ground cumin, ground coriander, and ground cardamom in a blender. Pulse until finely chopped, about 7 times. With blender running, gradually add canola oil until smooth. Serve immediately.
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