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Author Notes: This recipe is adapted from Ming Tsai’s Asian Pesto, in his book Blue Ginger, 1999
This dip works well with any raw vegetable, or vegetable chips. It can also be used as a marinade for chicken or fish. My favorite way to serve it is as a dipping sauce with endive and pakoras. Will keep refrigerated for up to one week. —Eat Drink Man Woman Dogs Cat
Makes 4 cups
- 2 cups roasted peanuts
- 4 Serrano chilies
- 3 teaspoons chipotle chili powder
- 6 cloves garlic
- 1 inch piece of ginger, sliced
- juice of 4 limes
- 2 teaspoons coconut oil
- salt to taste
- 2 cups basil leaves
- 1 cup mint leaves
- 1 cup cilantro leaves
- 2 cups plain yogurt
- 2 tablespoons rice wine vinegar
- hot curry powder for garnish
- In the food processor grind together the first eight ingredients, till they form a paste.
- Add the basil, mint cilantro and yogurt to the mixture, and pulse, being careful not to overdo it – if you process the mixture too long, the basil leaves will turn black.
- Pour the dip into a bowl and garnish with a tablespoon full of yogurt and the curry powder.
- This recipe was entered in the contest for Your Best Dip
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