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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Tandoori Shrimp in Green Marinade Ingredients:
2 tablespoons thinly sliced fresh serrano chiles |
1 onion (6 oz.), peeled and cut into 1-inch chunks |
1 or 2 cloves garlic, peeled |
1 1/2 cups firmly packed fresh mint leaves |
1/2 cup chopped fresh cilantro |
1/4 cup lime juice |
1 teaspoon ground toasted cumin |
about 1/2 teaspoon salt |
Directions:
1. In a blender, whirl chiles, onion, and garlic into a smooth paste, adding 2 to 3 tablespoons water as needed to ease blending.
2. Add mint, cilantro, lime juice, cumin, and 1/2 teaspoon salt; whirl until smooth, adding 1 to 2 tablespoons water as needed to facilitate blending. Scrape into a bowl and add more salt to taste.
3. Ground toasted cumin: In a 6- to 8-inch frying pan over medium heat, stir 2 tablespoons cumin seeds often until lightly toasted, 2 to 4 minutes. Whirl in a blender until finely ground. Makes about 2 tablespoons.
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