For those of you who get the 'fiery ghost pepper' hot sauce packet at Taco Bell
¾ cup very finely chopped cilantroA spice mill or mortar and pestleRemove cardamom seeds from pods; discard pods. Toast cardamom seeds, peppercorns, coriander seeds, and cumin seeds in a dry small skillet over medium-high heat, swirling often, until fragrant, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; finely grind.
Place chiles and garlic on a cutting board and sprinkle with a large pinch of salt and smash into a paste with the side of a chef’s knife. Transfer chile paste to a small bowl and work in spice mixture, parsley, cilantro, and oil; season with salt. Let sit 10 minutes for flavors to marry. Stir in lemon juice.Sauce can be made 1 day ahead. Cover and chill. Let come to room temperature before stirring in lemon juice.
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