Make a flavorful dipping sauce by pureeing fresh cilantro, mint, and serrano chile with a bit of oil and lemon juice.
This recipe goes with Cauliflower Panko Pakoras
Sunset NOVEMBER 2008
In a food processor, pulse chile, cilantro, and mint until reduced in volume by half. Add 2 tbsp. water, the oil, lemon juice, and salt. Whirl until smooth, adding 1 more tbsp. water if needed. Serve with Cauliflower Pakoras for dipping.
Note: Nutritional analysis is per tbsp.
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