Yogurt based sauces

Yield: 4 servings

Measure Ingredient
¼ cup (packed) each mint, parsley
And cilantro leaves
Nickel size round of fresh
Ginger
1 Fresh jalapeno pepper,
Seeded
2 cups Yogurt, preferably whole
Milk
1 Scallion, thinly sliced
½ teaspoon Toasted ground cumin
Salt to taste
Optional additions: 1/2 to 1
cup Grated seeded cucumbers, or
Seeded diced
Tomatoes or 1/4 cup puree of
Roasted red peppers

In a small food processor make a puree of the herbs, ginger and jalapeno pepper. Mix this into the yogurt and add the scallion and cumin. Season the sauce with salt and pepper and blend in any of the other optional ingredients

Serve very cold; great against hot steak.

Yield: about 3 cups

COOKING MONDAY TO FRIDAY SHOW #MF6728

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