Combine the coriander, cardamom, and cumin seeds in a small pan over medium high heat. Toast until fragrant (roughly 2 minutes) then remove from the heat and cool.
When cool grind in spice grinder then set aside.
Combine parsley, spices, chiles, onion, cilantro, garlic, lemon juice and olive oil in a blender or food processor. Pulse until you get the desired consistency then season with salt and pepper.
Store in an airtight container in the refrigerator or use immediately as a condiment/topping.
Notes
Adjust the heat level as you see fit. Keep or remove as many seeds from the chiles to adjust your heat levels.
A little cardamom goes a very long way so be careful
Don't make a special trip to the grocery story. Use whatever herbs you have on hand. Similarly, any type of green chili will do. And if cardamom isn't in your spice cabinet, exclude and rely on cumin and coriander.
For extra level flavor heat the spice seeds before grinding. Heating releases their flavor.
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