1 1/2 cups, tightly packed, cilantro leaves and stems, coarsely chopped
1/4 cup flat-leaf parsley leaves, coarsely chopped
2 serrano chiles, coarsely chopped
3/4 teaspoon cumin seeds, ground
4 cloves, ground
Scant 1/4 teaspoon cardamom seeds, ground
1/8 teaspoon sugar
1/4 to 1/2 teaspoon salt, to taste
1 garlic clove, peeled, green shoot removed, crushed or chopped
2 tablespoons extra virgin olive oil
2 tablespoons water

Place all of the ingredients except the olive oil and water in a mini-food processor or small food processor and pulse several times. Add the olive oil and water and pulse until you have a coarse paste. It should not be a purée.

Leave a Reply