Dry toast the coriander, cumin, black peppercorn, & green cardamom in a skillet for 5 minutes over medium-high heat.
Add the toasted spice mixture to a spice grinder or mortar & pestle. Grind into a powder & sit it aside.
Finely dice the parsley, cilantro, jalapeños, & garlic. Add them to a bowl. Then, stir in the lemon juice, kosher salt, reserved spice mixture, & olive oil.
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