Spiced Green Sauce
Prep: 20 min
Ready: 20 min
Makes 1 cup
condimentsgluten-freehealthyspicyveganvegetablevegetarian
A vibrant Middle Eastern-inspired sauce similar to skhug, featuring aromatic toasted spices and fresh green chiles. This versatile workhorse recipe from chef Samuel Smith transforms vegetables, grilled meats, and snacks with its bold flavors and beautiful green color. Adjust the heat level by using milder chiles like poblano for a gentler kick.
Ingredients
- ½ tsp coriander seeds
- 1 tsp cumin seeds
- Seeds from 4 green or black cardamom pods
- ½ cup deribbed, seeded, and roughly chopped fresh hot green chiles, such as serrano (2 to 4)
- 1 to 3 garlic cloves (to taste), smashed and peeled
- 2 cups lightly packed cilantro leaves
- 2 cups lightly packed flat-leaf parsley leaves
- A pinch of ground cloves
- 1 tsp finely grated lemon zest
- About 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- ½ cup extra-virgin olive oil
Instructions
- Put the coriander, cumin, and cardamom seeds into a dry skillet. Toast lightly over medium heat, shaking the pan frequently, until fragrant, about 4 minutes. Transfer to a plate to cool, then grind finely in a spice grinder or mortar and pestle.
- Put the chiles and garlic in a food processor and pulse a few times until fairly fine. Add the cilantro, parsley, toasted ground seeds, ground cloves, lemon zest, lemon juice, 1 teaspoon kosher salt, and a few twists of black pepper.
- Pulse until all ingredients are finely chopped into a rough puree. With the motor running, drizzle in the olive oil. Stop before the sauce is completely smooth—you want a slightly chunky texture.
- Taste carefully and adjust seasoning with more salt, pepper, lemon juice, or spices as needed. Store in the refrigerator for up to 1 week.