Yield: 3/4 cup

Ingredients:

1 bunch fresh cilantro

4 cloves garlic, smashed or pressed

1 teaspoon coarse sea salt

2-3 teaspoons ground cumin

1 tablespoon paprika

1 teaspoon cayenne pepper

1/2 of a roasted red pepper or about 1/4 cup pimento

Juice of half a lemon or lime

3 tablespoons olive oil

Method of Preparation:

1. Trim stems from the bunch of cilantro. Don't worry about thin stems near leaves. Wash and thoroughly dry the cilantro and place tops into food processor. Pulse until finely chopped.

2. Work salt into garlic with the flat edge of a knife. Grains of salt will help to break down garlic. Add garlic mixture to cilantro in food processor, along with spices and roasted pepper. Pulse to blend. Sauce should not be completely smooth but should have a little texture. Remove mixture to bowl and stir in citrus juice and olive oil.

3. Use as a dipping sauce for grilled or fried seafood, a baste or marinade for grilled or roasted fish steaks or fillets (salmon, swordfish or tuna) or a marinade for chicken or kebab meats.

Recipe note: Use less red pepper if you do not like hot foods.