Yogurt Based Sauces Recipe - Cooking Index
Yogurt Based Sauces Recipe - Cooking Index
| 1/4 cup | 10g / 0.4oz | Mint leaves - (packed) |
| 1/4 cup | 59ml | Fresh parsley - (packed) |
| 1/4 cup | 4g / 0.1oz | Cilantro leaves - (packed) |
| 1 | Nickel-size round of fresh ginger | |
| 1 | Fresh jalapeno pepper - seeded | |
| 2 cups | 474ml | Yogurt, preferably whole milk |
| 1 | Scallion - thinly sliced | |
| 1/2 teaspoon | 2.5ml | Toasted ground cumin |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Optional Additions | ||
| 1/2 cup | 118ml | Grated seeded cucumbers - (to 1 cup) |
| 1/2 cup | 31g / 1.1oz | Seeded diced tomatoes - (to 1 cup) |
| 1/4 cup | 59ml | 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.
This recipe yields about 3 cups.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6728 broadcast 06-13-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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