Spicy Cilantro Sauce
1/2 cup packed
fresh cilantro leaves
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.
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.
COOK'S NOTE: A little goes a long way, so use sparingly.
Per Tablespoon: 8 Calories; trace Fat (41.5% calories from fat); Trace Saturated Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 102mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.
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