From “Vegetarian Cooking for Everyone” by Deborah Madison
1 jalepeño chile, seeded
1 bunch cilantro, stems removed
½ C. mint leaves, optional
½ C plus 2 tablespoons olive oil
Juice of 1 lime
½ t. ground cumin
½ t. ground coriander
Coarsly chop the chile, cilantro, mint, and garlic, then puree in a food processor with ¼ cup water and the oil. Add the lime juice, cumin, coriander, and salt. Taste and correct the spices.
Alternately, to make by hand, very finely chop everything, then stir in ¼ cup water, the oil, and the spices.