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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 batch 371g Recipe makes 1 batch) |
||
| Calories 168 | ||
| Calories from Fat 24 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 1.2g | 6% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 1233mg | 51% | |
| Potassium 971mg | 27% | |
| Total Carbohydrate 33.8g | 11% | |
| Dietary Fiber 9.8g | 39% | |
| Sugars 12.3g | ||
| Protein 7.3g | 14% | |
Ingredients
- 2 cups fresh cilantro leaves, and tender stems loosely packed
- 1 cup fresh mint, loosely packed
- 1 cup white onion
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon ginger, grated
- 1/2 teaspoon ground cumin
- 1 teaspoon green chili pepper, minced
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 3 tablespoons plain yogurt
Directions
1
Process all the ingredients in a food processor until smooth and creamy, not watery. Refrigerate up to a week.
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Featured Reviews for This Recipe
From: BurtonFanatic
On Jul 30, 2008
Just now I realized I didn't add the onion! But it doesn't matter- it was delicious anyway! I severed it with a yogurt marinated chicken breast.
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