Cilantro-Mint Sauce Recipe
Cilantro-mint sauce is an aromatic mixture of ginger, cumin, garlic, jalapenos, onion and of course, cilantro and mint. Called “new Indian Pesto” by Deepa Thomas from her incredible cookbook, Deepa’s Secrets: Slow Carb New Indian Cuisine, you will want to put this sauce on just about everything.
Drizzle cilantro-mint sauce over salmon patties for an irresistable combination. Stir cilantro-mint sauce into cooked black beans, spicy lentil stew with butternut squash, or into this Brazilian-style fish stew. Make it a salad dressing by combining with a small amount of neutral tasting oil (such as avocado oil) to serve over mixed green salads.
Adapted from Deepa's Secrets cookbook by Deepa Thomas. Because this sauce does have a nice kick, I usually serve it separately so people can add it as they wish.
Makes 3/4 cup sauce.
- 1 cup mint leaves (from one small bunch mint)
- 1 cup cilantro leaves and tender stems (from one small bunch cilantro)
- 1 jalapeño
- 1/4 onion
- 1 small knob ginger
- 1 small clove garlic
- 1 teaspoon cumin seeds
- 2 Tablespoons fresh lemon juice
- 1/2 Tablespoon honey
- 1 teaspoon fine sea salt
- 1/4 cup water
Roughly chop mint leaves, cilantro leaves and stems, jalapeno (leave the veins and seeds if you want more spice), and onion. Grate one tablespoon ginger. Peel garlic clove. Toast cumin seeds by placing them in a dry saute pan over medium heat until fragrant, about 3-5 minutes.
Combine above ingredients with lemon juice, honey, salt, and water in a high powered blender. Process on high until a smooth sauce is formed.
Store in a glass jar. Cilantro-Mint Sauce can be kept in the fridge for up to one week.