Ingredients
- 20 serrano chiles, stems removed
- 1 cup parsley leaves
- 1 cup cilantro leaves
- 4 garlic cloves
- 1 tablespoon kosher salt
- 1 tablespoon ground cardamom
- 1 tablespoon ground coriander
- 2 tablespoons lemon juice
- 1 cup canola oil
Preparation
Step 1
Combine the serrano chiles, parsley, cilantro, garlic, salt, cardamom, coriander, and lemon juice in a food processor and pulse until a coarse paste forms. Transfer the mixture to a large bowl and stir in the oil – the sauce should be streaky and broken., not smooth and emulsified. Store in a sealed jar in the refrigerator for up to 1 month. Makes 1-1/2 to 2 cups.
