Ingredients
10
garlic cloves, peeled and smashed
4 to 8
jalapeños, seeded and sliced
2
teaspoons fresh lemon juice, more to taste
2
packed cups roughly chopped cilantro leaves and stems
1
teaspoon ground cumin
½
teaspoon ground cardamom or coriander
¼
teaspoon freshly ground black pepper
½
cup extra-virgin olive oil
¾
teaspoon kosher salt (Diamond Crystal), plus more to taste
Preparation
- Place garlic, jalapeño and lemon juice in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container with a spatula when necessary.
- Add cilantro, cumin, cardamom or coriander, and pepper, and purée until smooth. With the motor running, gradually drizzle in the olive oil to form a homogeneous paste. Pulse in salt. Taste, and add more salt and lemon juice if needed.
- Use immediately or refrigerate in an airtight container for up to 1 week. Use as a sauce for grilled or roasted meat or seafood, especially full-flavored fish like mackerel, tuna and salmon; spoon it over egg dishes like shakshuka and scrambled eggs; stir it into soups and stews; spread it on sandwiches, especially those filled with falafel, roasted vegetables, or mozzarella and tomato; swirl it into thick yogurt or hummus for a dip.
Dining and Cooking