MINT CILANTRO SAUCE RECIPES

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MINT CHUTNEY RECIPE | ALLRECIPES



Mint Chutney Recipe | Allrecipes image

I had searched everywhere for this recipe. The stars aligned one day and I not only found a fabulous house to rent, but a landlord who knew how to make Mint Chutney! This is Roselyns recipe.

Provided by peep

Categories     Chutney

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 cup

Number Of Ingredients 7

1 bunch fresh cilantro
1 ½ cups fresh mint leaves
1 green chile pepper
½ teaspoon salt
1 medium onion, cut into chunks
1 tablespoon tamarind juice or lemon juice
¼ cup water, or as needed

Steps:

  • In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.

Nutrition Facts : Calories 13 calories, CarbohydrateContent 2.9 g, FatContent 0.1 g, FiberContent 0.5 g, ProteinContent 0.6 g, SodiumContent 150 mg, SugarContent 0.9 g

PERUVIAN GREEN SAUCE RECIPE | FOOD & WINE



Peruvian Green Sauce Recipe | Food & Wine image

Aji Verde, the iconic Peruvian green sauce, gets its robust, luscious flavor from Aji Amarillo paste, lime, scallions, and plenty of cilantro (some versions also include cheese and/or Huacatay, or "black mint," paste). The fresh mint in this version isn't at all traditional, but it is delicious—feel free to skip it if you'd prefer. Aji Verde is terrific served alongside rotisserie chicken or grilled meats, but it's equally good with roasted or grilled fish.Any leftovers make an excellent dip for crudité or topping for roasted vegetables like potatoes; or thin it out with lemon juice and olive oil for a creamy salad dressing.

Provided by Jasmine Smith

Categories     Condiments

Total Time 1 hours 10 minutes

Yield Makes 1 cup

Number Of Ingredients 8

1/2 cup mayonnaise
2 tablespoons fresh lime juice (from 2 small limes)
1 large bunch fresh cilantro, trimmed, leaves and stems coarsely chopped (about 2 packed cups)
1 medium garlic clove, coarsely chopped
5 scallions, coarsely chopped
1/4 cup chopped fresh mint
1 tablespoon ajî Amarillo (Peruvian yellow chile) paste or 1 tablespoon seeded and coarsely chopped serrano or jalapeño chile
1/4 teaspoon kosher salt

Steps:

  • Place all ingredients in a blender. Process on low, gradually increasing speed, until smooth, about 1 minute. Cover and chill sauce at least 1 hour before serving. (This allows flavors to meld and mellow out.) Sauce can be stored in an airtight container in the refrigerator up to 3 days.

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