1/4 cup (packed) each mint, parsley and cilantro leaves |
nickel size round of fresh ginger |
1 fresh jalapeno pepper, seeded |
2 cups yogurt, preferably whole milk |
1 scallion, thinly sliced |
1/2 teaspoon toasted ground cumin |
salt to taste |
optional additions: 1/2 to 1 cup grated seeded cucumbers, or seeded diced tomatoes or 1/4 cup puree of roasted red peppers |