Method One: Finely dice the parsley, cilantro, jalapeños, and garlic. Add them to a bowl. Then, stir in the lemon juice, kosher salt, reserved spice mixture, and olive oil.
Method Two: Add the parsley, cilantro, jalapeños, garlic, and lemon juice to a food processor and pulse to combine. Then, stir in the kosher salt, reserved spiced, and extra-virgin olive oil.
Transfer the sauce to an airtight container and refrigerate for at least one hour before serving.
Notes
Expert Tips:
Remove the green outer shell from the green cardamom pod before grinding the seeds.
If you prefer a milder flavor, I recommend removing the membrane and deseeding the hot peppers.
My recipe calls for one cup of freshly chopped parsley and cilantro. While you can chop any part of the cilantro plant (stems and leaves), I recommend only chopping the parsley leaves.
Whether you chop the ingredients by hand or use a food processor, stir the olive oil into the mixture with a spoon to finish the spicy sauce. While using a food processor is an easy way to get the sauce to the table, I prefer the fresh flavor and consistency of chopping the ingredients by hand.
Prepare the spicy condiment at least 1 hour before serving it so that the ingredients have time to combine.
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.