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.
- 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.