Spicy Cilantro Sauce

yield: Makes about 3/4 cup

This recipe can be prepared in 45 minutes or less.

This recipe originally accompanied Halibut with Roasted Vegetables and Spicy Cilantro Sauce .

ingredients

1/2 cup packed fresh cilantro leaves

1/2 cup packed fresh flat-leafed parsley leaves

2 shallots

1 large garlic clove

2 teaspoons grated peeled fresh gingerroot

1/2 teaspoon cumin seeds

1/4 teaspoon dried hot red pepper flakes

1/4 cup plus 1 tablespoon water

1 teaspoon vegetable oil

2 tablespoons soy sauce

2 tablespoons fresh lemon juice

preparation

Have ready a bowl of ice water. In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water and drain in sieve. Chop shallots and garlic.

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. In a blender purée shallot mixture, herbs, remaining 1/4 cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.

Just before serving, stir in lemon juice.