Yogurt based sauces
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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