Prep 15 mins
Cook 0 mins
From Culinary school. This sauce is a great condiment to put on you falafel, but works equally well with other foods, too. It's spicy, but you can moderate the heat by using less chiles, or removing the seeds.
- 2 bunches cilantro, roughly chopped (leaves and teder stems)
- 2 bunches Italian parsley, roughly chopped (leaves only)
- 12 garlic cloves, finely minced
- 8 thai green chilies, minced
- 4 serrano chilies, minced
- 6 shallots, thinly sliced
- 4 tablespoons extra virgin olive oil
- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- 1 teaspoon black peppercorns
- 2 pinches ground cardamom
- extra virgin olive oil
- Add parsley, cilantro, garlic, chiles, shallot and olive oil to a bowl.
- Toast cumin, coriander and peppercorns in dry sauté pan until fragrant but not smoking.
- Cool then add to spice grinder and turn into a powder.
- Add powder, salt and cardamom to sauce.
- Stir in enough olive oil to make a thick chunky green salsa.
- Add the mixture to the food processor and pulse until the mixture is mixed well and coarse in texture.
- Taste, and reseason as needed.