1 large bunch cilantro, washed and roughly chopped (about 2 ounces)
6 scallions, coarsely chopped
2 hot green chile peppers (such as Serrano or Thai), roughly chopped
1 teaspoon sugar
2 tablespoons peeled, chopped fresh ginger
1 teaspoon ground cumin
1 teaspoon salt
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
Place all the ingredients except olive oil in a blender. Blend at medium speed, slowly drizzling in the olive oil, until smooth. Store refrigerated, in an airtight container for up to 3 days.
From Flavors First by Vikas Khanna, published by Lake Isle Press
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