CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
2 1/2 |
c |
Loosely packed fresh mint leaves, coarsely chopped |
1 |
c |
Fresh parsley, coarsely chopped |
1 |
sl |
(1-1/2-inch) fresh ginger, peeled and coarsely chopped |
3 |
|
Cloves garlic, peeled and coarsely chopped |
1/2 |
|
Jalapeno chili, minced |
5 |
ts |
Tamarind paste |
1/2 |
ts |
Salt |
3/4 |
ts |
Sugar |
2 |
tb |
Lemon juice |
INSTRUCTIONS
Put all of the ingredients into a blender with 2 tablespoons of cold water.
Puree the mixture, stopping as you go to scrape the sides with a spatula
and push the mixture down to the blades. Transfer to a bowl and serve.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Fred W. Sauceman"
<sauceman@xtn.net> on Jul 06, 1997
A Message from our Provider:
“We see a only a glimmering of the plans of God…”