INGREDIENTS
10
whole jalapeño peppers
2 cups
chopped cilantro, (or one bunch)
2 cups
chopped parsley, (or one bunch)
8 cloves
garlic
1 tsp
salt, (or more to taste)
6
cardamom pods, (or heaping 1/4 tsp cardamom powder)
1/2 tsp
caraway seeds, (optional)
1/4 tsp
cumin
black pepper
2 tbsp
extra virgin olive oil, (or more as needed)