Mint-and-Date Dipping Sauce

Padma Lakshmi 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.

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  • Total Time:
  • Servings: makes about 1 cup

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

How to make this recipe

  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.

Contributed By Photo © John Kernick Published June 2007

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