Serves Makes about 1 cup
This dip can be served with any type of grilled meat, naan or flatbread, bolani, or even raw vegetables.
1 bunch cilantro, (about 5 oz.)
1 jalapeño pepper, sliced, seeds removed for less heat
2 tbsp. white vinegar or lemon juice
2 tbsp. olive oil
½ tsp. kosher salt
freshly ground black pepper
¼ cup plain Greek yogurt
Take the bunch of cilantro and cut off the bottom third of the stems, just the bottom portion where they are banded together. The remaining stems are tender enough to puree, no need to pick all the leaves off the stems.
Roughly chop the cilantro, and combine with all the rest of the ingredients, except the yogurt, into a blender or food processor and blend until a nice puree forms. It won’t be totally smooth, but you shouldn’t see any chunks of pepper or cilantro. Scrape out of the container and stir in the yogurt. Taste and adjust seasoning if necessary.
Notes and Instructions
Recipe contribution and photo credit: Linda McElroy