Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c (packed) each mint, parsley
And cilantro leaves
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 to 1
c Grated seeded cucumbers, or
Seeded diced
Tomatoes or 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

COOKING MONDAY TO FRIDAY SHOW #MF6728

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