The Kripalu Kitchen by Jeremy Rock Smith & David Joachim

Author:Jeremy Rock Smith & David Joachim
Language: eng
Format: epub
Publisher: Random House Publishing Group
Published: 2019-04-15T16:00:00+00:00

½ teaspoon garam masala

¼ cup extra-virgin olive oil

1 bunch cilantro (about 4 ounces), chopped, leaving some small stems

¼ cup coarsely chopped fresh mint

1 tablespoon minced fresh ginger

1 tablespoon minced red onions

¼ teaspoon minced jalapeño peppers

Grated zest and juice of 1 lemon

¼ teaspoon honey, preferably raw

¼ teaspoon fine sea salt

1. In a small saucepan or sauté pan, stir together the coriander, garam masala, and olive oil. Bloom the spices over low heat until they smell fragrant, 2 to 3 minutes.

2. Remove from the heat and let cool.

3. Scrape the pan contents, including the oil, into a small food processor or blender. Add the cilantro, mint, ginger, onions, jalapeños, lemon zest and juice, honey, and salt. Puree until still slightly chunky, stopping periodically to scrape down the sides with a rubber spatula. Refrigerate and serve cold.

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