Greg DuPree
Toasting whole seeds before grinding blooms their flavor and balances the spice and acid in this salsa from 2019 Best New Chef Caroline Glover. Enjoy leftover salsa on tacos and grilled meats and seafood, or as a dip for crudité.
How to Make It
Step 1
Finely grind fennel seeds, cumin seeds, and coriander seeds in a mortar and pestle or spice grinder; set ground spices aside.
Step 2
Combine cilantro, basil, garlic, and oil in a blender; process until smooth, about 30 seconds. Transfer to a bowl, and stir in vinegar, salt, and ground spices. Cover and chill immediately to keep the vibrant green color. (If making a day ahead, wait to add the vinegar until ready to serve.)