Spicy Cilantro Sauce

• 1/2 cup packed fresh cilantro leaves
• 1/2 cup packed fresh flat-leafed parsley leaves
• 2 shallots
• 1 large garlic clove
• 2 teaspoons grated peeled fresh gingerroot
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon dried hot red pepper flakes
• 1/4 cup plus 1 tablespoon water
• 1 teaspoon vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons fresh lemon juice

1. Have ready a bowl of ice water.
2. In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve.
3. Refresh herbs in ice water and drain in sieve.
4. Chop shallots and garlic.
5. In a small nonstick skillet cook shallots, garlic, gingerroot, cumin, and red pepper flakes in 1 tablespoon water and oil over moderately low heat, stirring, until shallots are softened.
6. In a blender puree shallot mixture, herbs, remaining 1/4 cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper.
7. Sauce may be made 1 day ahead and chilled, covered.
8. Bring sauce to room temperature before serving.
9. Just before serving, stir in lemon juice.

cilantro, parsley, shallots, garlic, fresh gingerroot, cumin seeds, water, vegetable oil, soy sauce, lemon juice

Taken from www.epicurious.com/recipes/food/views/spicy-cilantro-sauce-15786 (may not work)