Middle Eastern Green Sauce
This traditional hot green, herby condiment is served in little jars at my favorite falafel joint. Slather into a pita with hummus and tomatoes or a little grilled lamb, or on fried eggs and hash browns, or to brighten a yankee pot roast.
1 tsp. cumin seeds
1 tsp. coriander seeds
Leaves from 1 small bunch parsley
Leaves and tender stems from 1 small bunch cilantro
2 serrano or jalapeno chiles
3 garlic cloves
1/2 tsp. salt
Â¼ C. olive oil
Toast the cumin and coriander seeds in a small dry pan over medium-high heat until fragrant, about 1 minute. Coarsely grind in a spice mill or with a mortar and pestle. Coarsely chop the parsley, cilantro, chiles, garlic, and scallions. Pulse with the salt in a food processor or blender until you have a rough puree. Transfer the herb puree to a bowl and stir in the ground spices and olive oil. This is best the day it is made.