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.
|lambda carrageenan (optional)|
|onion, finely chopped|
|fresh ginger, finely chopped|
|jalapeños, finely chopped|
|fresh mint, leaves only|
|fresh cilantro, leaves only|
|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.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.