| 9 | 15 | 284 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 2 |
| 1 large bunch | Cilantro (coriander) (washed and roughly chopped (about 2 ounces)) |
| 6 stalk(s) | Green onion (coarsely chopped) |
| 2 medium peppers | Serrano pepper (hot green; (such as Serrano or Thai), roughly chopped) |
| 1 tsp | Cane sugar |
| 2 tbsp minced | Ginger root (peeled, chopped fresh ginger) |
| 1 tsp | Cumin seeds (ground) |
| 1 tsp | Kosher salt |
| 1/4 cup | Lemon juice (fresh) |
| 1/4 cup | Olive Oil, Extra Virgin (extra virgin) |
Place all the ingredients except olive oil in a blender. Blend at medium speed, slowly drizzling in the olive oil, until smooth. Store refrigerated, in an airtight container for up to 3 days.
| Fruit | 0.2 |
| Vegetables | 0.9 |
