Green Chutney Sauce
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 bunch cilantro, just as it comes from the store, stems removed
1 bunch fresh mint (the mint should be about 1/2 the amount of the cilantro) stems removed
1 large garlic clove
1 inch piece of ginger, peeled
1 small jalapeno pepper (use 1/2 for a less hot sauce)
1/4 red onion
juice of 1 1/2 limes
salt
Instructions:
Makes about 1 cup.
Trim the stems of the mint and cilantro and put them into the bowl of a food processor. Cut the garlic, ginger, pepper and onion into chunks and add them to the processor. Add the salt, starting with about a half teaspoon, and the lime juice. Turn on the processor and pulse several times to get everything combined. Then process, scraping down the sides of the bowl often, until the mixture is smooth and completely pureed. Add a little water to thin the sauce, and process again. Taste the sauce to see if you might need more salt or lime juice. Store the sauce in an airtight jar in the refrigerator until ready to use, it should keep up to a week, although the color will be the greenest the day it is made.
Notes: The exact amounts of the cilantro and mint are flexible. You can use equal amounts of each or, like me, use half again as much mint as cilantro. Just add water to thin as necessary, the final texture is up to you. This job is a little too big for the mini processor, and a little too small for the big one. I used the big one and scraped down the sides of the bowl constantly to ensure that everything got processed evenly.
From theviewfromthegreatisland.blogspot.com