Ingredients
Makes about 1 ~ cup
3 to 4garlic cloves
Kosher salt
1 cup, lightly packed, fresh cilantro leaves, chopped
Yz cup, lightly packed, fresh Italian
parsley leaves, chopped
2 teaspoons sweet paprika 2 teaspoons ground cumin 1 teaspoon chipotle powder - Juice of 2 lemons
Y2 cup eXtra virgin olive oil, plus more to taste
Put the garlic into a suribachi, sprinkle lightly with salt and use a wooden pestle to crush the garlic.into a paste.
Preparation
Add the cilantro and parsley and continue to grind with the wooden pestle until a uniform puree is formed. Add the paprika, cumin and chipotle powder and stir in the lemon juice. Season with salt and stir in the olive oil. Taste and correct for salt and acid, adding more salt if the sauce tastes flat and more olive oil if it is too tart. Cover and chill; remove from the refrigerator 30 minutes before using.
