Mint-and-Date Dipping Sauce

• Recipe by Padma Lakshmi

Padma calls this sauce "liquid heaven." She purees sticky dates with fresh mint, lemon juice and chile, creating a sweet, bright-flavored and slightly spicy sauce. It’s a stellar accompaniment to the kathi rolls, but Padma also uses it as a sandwich spread or whisks it into salad dressing.

Ingredients

1. 2 cups mint leaves
2. 3 pitted Medjool dates, finely chopped
3. 1 serrano chile, seeded and chopped
4. 3 tablespoons fresh-squeezed lemon juice
5. 2 tablespoons water
6. Salt

Directions

1. In a blender, combine the mint leaves, dates, serrano chile, lemon juice and water and puree until smooth. Transfer the dipping sauce to a bowl and season with salt. Serve at room temperature.

Make Ahead

The dipping sauce can be prepared up to 4 hours ahead and kept at room temperature until serving.