CILANTRO SAUCE (about 1 cup)

1 cup chopped cilantro

3 cloves garlic

1 jalapeno pepper, halved and seeded or not

½ cup walnuts

1/3 cup fresh lemon juice (from about 2 lemons) or to taste

¼ teaspoon ground cumin

1 teaspoon kosher salt, or to taste

½ teaspoon freshly ground black pepper

¼ cup water

1. Combine the cilantro, garlic, jalapeno, walnuts, lemon juice, cumin, salt and pepper in a blender or food processor and blend to a puree. Add the water and pour into a serving container.  Add salt or lemon juice to taste.

SERVE WITH:  Bademiya’s justly famous Bombay chile and cilantro chicken

from Amanda Hesser, The Essential New York Times Cookbook