Ingredients

• 3 bunches cilantro (fresh coriander), washed & spun dry
• 4 cloves garlic, minced
• 8 small hot red peppers, stems removed
• 1 lime
• 1 tsp (5 g) cardamom, ground
• 1 tsp (5g) cumin, ground
• 1 tsp (6g) salt
• 1/2 tsp (2g) pepper, ground
• 1/2 cup (120 ml) olive oil

Directions

1. Use a food processor, blender, or meat grinder to shred the cilantro.

2. Add the juice of 1 lime, the 1/2 cup of olive oil, and pulse into a green paste.

3. Add the garlic and pulse until incorporated.

4. Add the red chilis and pulse until rendered into small red flecks in a sea of bright green. It’s OK if there are visible seeds.

5. Add the cardamom, cumin, salt, and pepper, and blend until uniform.

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