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Yogurt Based Sauces (Mf)
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6728
Serving Size : 1 Preparation Time :0:00
Categories : Sauce-Sc
Amount Measure Ingredient -- Preparation Method
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1/4 cup mint -- packed
1/4 cup parsley -- packed
1/4 cup cilantro leaves -- packed
nickel size round of fresh ginger
1 fresh jalapeno pepper -- seeded
2 cups yogurt
--preferably whole milk
1 scallion -- thinly sliced
1/2 teaspoon toasted ground cumin
salt -- to taste
--optional additions--
1/2 cup grated seeded cucumbers -- (up to 1)
1/2 cup seeded diced tomatoes -- (up to 1)
1/4 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
Busted by Gail Shermeyer on June22, 1997
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