Makes 2 cups
Ingredients
½  teaspoon coriander seeds, toasted
1 teaspoon rainbow pepper corns, toasted
1 cardamom pod, cracked and toasted
1 teaspoon cumin seeds, toasted
½  teaspoon caraway seeds, toasted
2 teaspoons salt
3 cloves garlic2 cups cilantro leaves
4 -6 hot green chilies, chopped (any type is fine- Serrano, jalapeño, cayenne a combination of them all is best)
½ cup olive oil
½ teaspoon lemon zest
1 teaspoon lemon juice
*alternatively spices do not have to be toasted
Directions
Place all the ingredients in a blender and blend until smooth. An emersion blender can also be used. Store in the refrigerator for up to three weeks. Use on eggs, meats, fish and vegetables.