directions
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1
Place chilies, mint, cilantro, lemon juice and cashews in the food processor and pulse a few times to mince
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2
Then turn on the machine, add vegetable oil and puree
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3
Use immediately or cover tightly and keep refrigerated for up to 1 week. Yield: 1 cup SUGGESTED USE: This paste is reminiscent of a true Indian chutney - a fiery paste
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4
Use it to rub on shrimp (2 to 3 hours), chicken breasts (4 to 6 hours) or even spareribs (8 hours or more).
Indian Sambal Mint Paste
ingredients
- 2 serrano chilies, sliced
- 1 /2 cup mint leaves
- 1/2 cup cilantro leaves
- 1 /4 cup fresh lemon juice
- 1/4 cup cashew pieces
- 2 tablespoons vegetable oil