• Fast
• Make-Ahead
• Vegetarian

Ingredients

1. 2 cups cilantro leaves
2. 1 cup mint leaves
3. 1 jalapeño, seeded and coarsely chopped
4. 4 garlic cloves, crushed
5. 1 teaspoon ground cumin
6. 1 tablespoon fresh lemon juice
7. 1 cup plain whole-milk yogurt
8. Kosher salt

Directions

1. 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.

Make Ahead

The sauce can be refrigerated for up to 2 days.