Zesty Cilantro and Parsley Chile Sauce

1. Toast and grind the seeds

Toast the coriander seeds, cumin seeds, and cardamom seeds in a dry skillet over medium heat for about 4 minutes, until they release a fragrant aroma. Transfer the toasted seeds to a spice grinder or mortar and pestle, and grind them into a fine powder.

2. Process chiles and garlic

Place the chopped chiles and smashed garlic cloves in a food processor. Pulse these until they are fairly fine.

3. Add herbs and spices

Add the cilantro leaves, parsley leaves, the toasted and ground seeds, a pinch of ground cloves, lemon zest, lemon juice, kosher salt, and freshly ground black pepper to the food processor. Pulse everything together until you have a rough puree.

4. Drizzle in olive oil

With the motor running, drizzle in the extra-virgin olive oil. Stop processing just before the mixture becomes completely blended.

5. Adjust seasoning and store

Taste the sauce and adjust the seasoning with more salt, black pepper, or lemon juice as needed. Store the finished sauce in the refrigerator, where it will keep for up to one week.