• 6 garlic gloves
• 1 bunch cilantro, washed and coarsely chopped
• 1 bunch parsley, washed coarsely chopped
• 4-8 jalapeno or serrano chiles, coarsely chopped
• 1 tablespoon ground cardamom
• 1 tablespoon coriander
• 1 tablespoon kosher salt
• Juice from 1 lemon
• 1 cup canola oil or mild olive oil

 

How to make it

Add garlic to food processor bowl and process until finely chopped. Add herbs, chiles, spices, salt, and lemon juice and pulse until finely chopped and blended. Add the oil and pulse to combine. Use immediately, or transfer to a glass jar with a tight fitting lid and store in the fridge for 1-2 weeks. 

How to use it

This sauce is wonderful on: steaks, burgers, fish, grain bowls, roasted vegetables…. you get the idea. It is best cold or room temperature, not heated. If you’re adding it to food you are reheating in the microwave, heat the food first, then add the sauce afterwards.

 

Recipe adapted from Kristina Preka