1serrano pepper or jalapeno(or substitute 1/4 teaspoon cayenne pepper)
1 1/2cupsflat leaf parsley
1 teaspoonsweet paprika
1/4cupfresh lemon juice
1/2cupextra virgin olive oil
In a small skillet over medium high heat, add the cumin and coriander seed. Heat for 3-4 minutes, shaking the skillet regularly until the spices are fragrant and toasted. Remove from heat and transfer to a spice grinder or mortar and pestle grind to a fine powder. Set aside.
TO MAKE IN A FOOD PROCESSOR:
Place the parsley and cilantro in the bowl of a food processor and pulse until very finely chopped. Add whole garlic, pepper and salt and pulse until well combined, scraping down the sides occasionally.
Add the ground cumin, coriander, paprika and cayenne pepper pulse into the herb mixture. Scrape down the sides. With the food processor running, drizzle the olive oil into the mixture until a thick paste forms. Add the lemon juice and pulse again until well combined. Taste for seasoning. Serve.
TO MAKE IN A MORTAR AND PESTLE:
Finely chop the parsley and cilantro.
Chop the garlic and pepper and place it in a mortar and pestle with the kosher salt. Grind the mixture together with the pestle to make a smooth paste. Add a handful of herbs at a time to the mortar and pestle and grind together into the paste, before adding another handful of herbs.
When the herbs have been ground, work in the ground cumin, coriander, paprika and cayenne. Drizzle in the olive oil, mixing it into the herbs and spices. Stir in the lemon juice and taste for seasoning. Serve.