Ingredients

• 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

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Instructions

1. In a small food processor make a puree of the herbs, ginger and jalapeno pepper. Mix this into the yogurt and add the scallion and cumin. Season the sauce with salt and pepper and blend in any of the other optional ingredients
2. Serve very cold; great against hot steak.