This recipe is from James Peterson’s Sauces.
Also published on Medium.
- 1 tightly packed cup mint leaves
- 2 tablespoons finely chopped jalapeños (seeded, if desired)
- 2 tablespoons finely chopped onion
- 1/2 teaspoon finely chopped fresh ginger
- 4 teaspoons lemon juice
- 3 tablespoons almond butter
- Pinch of salt to taste
- In a food processor, combine all ingredients and purée until the mixture is smooth, about 20 seconds.
- Serve immediately.