Fresh Mint and Chile Sauce

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by Chef Patsy Jamieson An Indian-style herb chutney

Yield: Makes about 1/2 cup

Ingredients

  • 2 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon chopped fresh ginger
  • 1 small serrano chile or jalapeño pepper with seeds, chopped
  • 1 clove garlic peeled
  • 2 cups packed fresh mint leaves
  • 2 tablespoons rice wine vinegar or to taste

Directions

  1. Place sugar and salt in a blender or mini-food processor. With the motor running, drop ginger, chile, and garlic through the feed tube and process until minced.
  2. Add mint and vinegar and pulse until finely chopped, stopping to scrape down sides of work bowl as needed.
  3. Transfer to a small serving bowl. Serve within 30 minutes.

Tips/Techniques

Chef Patsy Jamieson notes: For a milder sauce, seed the chile before chopping it. This segment appears in show #3012. Recipe courtesy of Patsy Jamieson © 2005 Patsy Jamieson
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