Spicy Cilantro Sauce

1. 1

   Have ready a bowl of ice water.

2. 2

   In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve.

3. 3

   Refresh herbs in ice water and drain in sieve.

4. 4

   Chop shallots and garlic.

5. 5

   In a small nonstick skillet cook shallots, garlic, gingerroot, cumin, and red pepper flakes in 1 tablespoon water and oil over moderately low heat, stirring, until shallots are softened.

6. 6

   In a blender puree shallot mixture, herbs, remaining 1/4 cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper.

7. 7

   Sauce may be made 1 day ahead and chilled, covered.

8. 8

   Bring sauce to room temperature before serving.

9. 9

   Just before serving, stir in lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.