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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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
How to Make It
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.
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