- 2 cups cilantro leaves
- 1 cup mint leaves
- 1 jalapeño, seeded and coarsely chopped
- 4 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1 tablespoon fresh lemon juice
- 1 cup plain whole-milk yogurt
- Kosher salt
- In a blender, combine the cilantro, mint, jalapeño, garlic, cumin and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season with salt.
The sauce can be refrigerated for up to 2 days.