Chermoula With Red Chile

• 1 teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 1/4 teaspoon ground cardamom
• 1 3/4 cups finely chopped cilantro
• 1 cup finely chopped parsley
• 1 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 small red chiles (such as Holland or Fresno), finely chopped
• 4 garlic cloves, finely grated
• Kosher salt
• A spice mill or a mortar and pestle

1. Toast peppercorns and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 3 minutes. Let cool. Transfer to a spice mill or mortar and pestle and pulse or grind until coarsely ground. Place spices in a small bowl and mix in cardamom.
2. Pound cilantro in mortar and pestle (or pulse in a food processor) until it's bruised and releases some of its moisture. Mix into spices along with parsley, oil, lemon juice, chiles, and garlic; season generously with salt.
3. Chermoula can be made 6 hours ahead. Store airtight at room temperature.

black peppercorns, cumin seeds, ground cardamom, cilantro, parsley, olive oil, lemon juice, red chiles, garlic, kosher salt, a spice mill

Taken from www.epicurious.com/recipes/food/views/chermoula-with-red-chile (may not work)