Ingredients

• 3 tablespoons extra-virgin olive oil
• 1/2 cup finely chopped red onion
• 1 teaspoon coarse sea salt
• 3 large cloves garlic, minced
• 1 1/2 teaspoons cumin seeds, toasted and ground
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon freshly squeezed orange juice
• 2 tablespoons water
• 1/4 teaspoon minced seeded habanero chile
• pinch of saffron threads, crumbled
• 1 1/2 cups packed minced cilantro
• 1/2 cup packed minced flat-leaf parsley

Instructions

1. Warm the oil in a medium saute pan over medium-low heat.
2. Add the onion and salt and saute until the onion is soft, 5 to 7 minutes.
3. Add the garlic, cumin, paprika, black pepper, and cayenne and saute until fragrant, for 2-3 minutes.
4. Add the lemon juice, orange juice, water, habanero, and saffron and mix until well combined.
5. Stir in the cilantro and parsley.
6. Taste and season with more salt if desired.
7. Use immediately or store in a tightly sealed jar in the refrigerator for up to 1 week.