Mint and Cilantro Yogurt Sauce

Preparation info

  • Difficulty


  • Yield:

    1½ cups

Appears in


By James Peterson

Published 1991

  • About

This bright green sauce is excellent served with barbecued foods such as chicken or full-flavored fish. If desired, you can include lambda carrageenan to stabilize the sauce.


plain yogurt 10 tbsp 150 ml
lambda carrageenan (optional) 3 g
water (optional) 2 tsp 10 ml
onion, finely chopped 2 tbsp 30 ml
fresh ginger, finely chopped ¼ tsp 2 ml
jalapeños, finely chopped 2 2
fresh mint, leaves only 1 bunch 1 bunch
fresh cilantro, leaves only 1 bunch 1 bunch
salt and pepper to taste to taste


Drain the yogurt in a coffee filter for an hour or so to eliminate excess water. If using the carrageenan, soak it in the water until smooth and hydrated. Combine the drained yogurt, onion, ginger, jalapeños, mint, cilantro, and the carrageenan and its soaking liquid, if using, in a food processor. Process for 15 to 30 seconds, until the ingredients are finely chopped and the mixture is smooth. Season with salt and pepper.