Bright, earthy and spicy, this garlicky cilantro sauce hits all the right notes for a summer-time cook-out. Chef Peter Hoffman, of the now closed New York City restaurant Savory, slathers it on succulent Roast Pork with Summer Vegetables.
Bright, earthy and spicy, this sauce hits all the right notes for a summer-time cook-out. Slather it on succulent Roast Pork.
Yield: makes 1 1/4 cups
1 tsp. coriander seeds
1⁄2 tsp. cumin seeds
1 green cardamom pods
1⁄2 cup minced cilantro
2 cloves garlic
1 jalapeño, stemmed, seeded, and minced
3⁄4 cup extra-virgin olive oil
Kosher salt, to taste
Put coriander, cumin, and cardamom in an 8" skillet over medium heat and cook, swirling pan occasionally, until seeds are toasted, about 5 minutes. Finely grind seeds in a spice grinder and transfer to a medium bowl along with cilantro, garlic, and jalapeños. Using a fork, whisk in olive oil and season sauce with salt; cover with plastic wrap and set aside.