SPICY PARSLEYCILANTRO SAUCE
A blender is the best tool for achieving the smooth texture of this sauce. To dial down the spiciness, remove the seeds from the chiles before blending. Serve over grilled or roasted chicken, pork, beef, or lamb, or spoon it on eggs. Place 1 cup packed fresh cilantro leaves, 1/4 cup packed fresh cilantro stems, 1/4 cup packed fresh flat-leaf parsley leaves, 1/4 cup sliced unseeded serrano chiles, 1 Tbsp. fresh lemon juice, 1 garlic clove, 3/4 tsp. kosher salt, 1/4 tsp. ground cumin, 1/8 tsp. ground coriander, and 1/8 tsp. ground cardamom in a blender. Pulse until finely chopped, about 7 times. With blender running, gradually add 2/3 cup canola oil until smooth. Serve immediately.
SERVES 12 (serving size: 1 Tbsp.) Calories 112; Fat 12g (sat 1g, unsat 11g); Protein 0g; Carb 0g; Fiber 0g; Sugars 0g; Sodium 122mg; Calc 0% DV; Potassium 0% DV