Yogurt based sauces (mf)

Yield: 1 Servings

Measure Ingredient
¼ cup Mint; packed
¼ cup Parsley; packed
¼ cup Cilantro leaves; packed
\N \N Nickel size round of fresh ginger
1 \N Fresh jalapeno pepper; seeded
2 cups Yogurt; preferably whole milk
1 \N Scallion; thinly sliced
½ teaspoon Toasted ground cumin
\N \N Salt; to taste -optional additions---
½ cup Grated seeded cucumbers; (up to 1)
½ cup Seeded diced tomatoes; (up to 1)
¼ 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

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> on June22, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6728 Posted to MC-Recipe Digest V1 #674 by 4paws@... (Shermeyer-Gail) on Jul 15, 1997

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