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Shared by Chef Michael Solomonov



  • 20 serrano chiles, stems removed
  • 1 cup parsley leaves
  • 1 cup cilantro leaves
  • 4 garlic cloves
  • 1 tablespoon kosher salt
  • 1 tablespoon ground cardamom
  • 1 tablespoon ground coriander
  • 2 tablespoons lemon juice
  • 1 cup canola oil


  • Step 1

    Combine the serrano chiles, parsley, cilantro, garlic, salt, cardamom, coriander, and lemon juice in a food processor and pulse until a coarse paste forms. Transfer the mixture to a large bowl and stir in the oil – the sauce should be streaky and broken., not smooth and emulsified. Store in a sealed jar in the refrigerator for up to 1 month. Makes 1-1/2 to 2 cups.