Photo by Alex Lau, Styling by Sue Li
The color will fade a bit after a day or two, and the sauce might get spicier as it sits, so this is best the day it’s made. Use it as a dip for corn fritters or crab cakes, as a salad dressing (think of it as a spicy Green Goddess), on potato salads or grilled or fried fish, or as an accompaniment to crudités.
Recipe information
Yield
Makes about 1 cup
Ingredients
1
jalapeño, seeds removed, chopped
1
cup plain whole-milk Greek yogurt
½
cup cilantro leaves with tender stems
2
tablespoons mint leaves
1
tablespoon (or more) fresh lime juice
¼
teaspoon ground cumin
Kosher salt
Preparation
Purée jalapeño, yogurt, cilantro, mint, lime juice, cumin, and a generous pinch of salt in a blender until very smooth. Taste and season with salt and more lime juice, if desired.