| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Sauce-, Sc |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Mint; packed |
| 1/4 |
c |
Parsley; packed |
| 1/4 |
c |
Cilantro leaves; packed |
|
|
Nickel size round of fresh ginger |
| 1 |
|
Fresh jalapeno pepper; seeded |
| 2 |
c |
Yogurt; preferably whole milk |
| 1 |
|
Scallion; thinly sliced |
| 1/2 |
ts |
Toasted ground cumin |
|
|
Salt; to taste -optional additions— |
| 1/2 |
c |
Grated seeded cucumbers; (up to 1) |
| 1/2 |
c |
Seeded diced tomatoes; (up to 1) |
| 1/4 |
c |
Puree of roasted red peppers |
INSTRUCTIONS
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@netrax.net> on June22, 1997
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6728 Posted to MC-Recipe Digest
V1 #674 by 4paws@netrax.net (Shermeyer-Gail) on Jul 15, 1997
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