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