Toast coriander and cumin in a small dry skillet about 2 minutes, until fragrant.
Stir to keep from scorching.
cool coriander and cumin, and lightly crush with a heavy skillet.
Place coriander seeds, cumin seeds, garlic, lemon zest, lemon juice, paprika, salt, red pepper flakes, and dash of red Habanero sauce in blender and puree until mixture is very smooth
Add fresh cilantro, parsley, and mint.
Pulse until mixture is well blended but still textured.
keep in airtight container.