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Serve this sauce over roasted lamb, as a dressing for a salad of spring greens, radishes and red torpedo onions (a springtime farmers market staple), over roasted cauliflower, or with Spiced Roasted Potatoes.
1-2 jalapeno peppers, stemmed and seeded
1 large bunch cilantro, leaves only (about 2 cups)
2 large sprigs mint, leaves only
1/2 teaspoon salt
2 tablespoons canola oil
2 tablespoons water
Juice from 1/2 lime
In a food processor, chop the jalapeno. Add the cilantro leaves, mint leaves, and salt; pulse until coarsely chopped. Add the canola oil and water and process until smooth.
Makes 1/2 cup sauce