| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | Sauce | 8 | Servings | |
INGREDIENTS
| 1 | c | Mint leaves; tightly packed |
| 2 | tb | Finely chopped Jalapen~o peppers |
| 2 | tb | Finely chopped onion |
| 1/2 | ts | Finely chopped fresh ginger |
| 4 | ts | Lemon juice |
| 3 | tb | Almond butter |
| Salt to taste |
INSTRUCTIONS
Date: Thu, 30 May 1996 01:03:33 -0500 From: [email protected] All recipes from: _Sauces: Classical and Contemporary Sauce Making_ (copyright 1991by James Peterson) (ISBN: 0-442-23773-1) Combine all the ingredients in a food processor and puree until the mixture is smooth, for about 20 seconds. Yield: 1 cup (250ml) CHILE-HEADS DIGEST V2 #334 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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