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

Preparation

Have ready a bowl of ice water. In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water and drain in sieve. Chop shallots and garlic.

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. In a blender purée shallot mixture, herbs, remaining 1/4 cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.

Just before serving, stir in lemon juice.