| 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: rael@EbiCom.net
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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