It’s no exaggeration to say that this unusual salsa verde has a track record of astounding all those who try it. Fresh cilantro and dried coriander seeds form the base, with cumin for a savory element, orange for sweetness, scallions for bite and turmeric for an earthy je ne sais quoi. If you can get your hands on fresh curry leaves (kadipatta), they are an incredible addition. Slice a stack of them into a thin julienne and stir in with the cilantro.
For our video, we draped this over a batch of heirloom beans (cooked with onion, garlic, cumin, coriander) — a lovely side dish that is even better with grilled zucchini, asparagus and/or halved tiny tomatoes added to the mix. At a recent dinner party, coriander salsa verde topped halibut that had been slow-roasted in a citrus and olive oil bath. It’s exceptional on anything grilled, too.
Our favorite use for it in the past was with grilled salmon and smoked grapes. That was a stunner!
1 large bunch fresh cilantro, stems and leaves minced (approx. 1 cup minced)
2 large scallions, minced
1 cup extra-virgin olive oil
In a mortar, pound the garlic and whole spices with a bit of salt until the spices are coarsely ground and the garlic is smashed and has released its juices. (Alternatively, grate the garlic on a microplane or mince it very finely, and combine with rough-ground coriander and cumin.) Add the remaining ingredients, stir well, and season with more salt, to taste.