by Sisi Damner
makes approximately 2 cups
2 cups packed mint leaves
8 scallions, coarsely chopped
2 small Serrano chilies, coarsely chopped (include the seeds)
2 large cloves of garlic, chopped
1/2 cup fresh lime juice
4 tablespoons water
4 teaspoons sugar or Splenda
1 1/2 teaspoons ground cumin
1 1/2 teaspoons salt (optional)
Coarsely puree all of the ingredients in a food processor. Keep chilled until serving, and, presto, you have a delicious sauce or chutney that goes beautifully with lamb, chicken, or pork.
It is best to use this the same day you make it, as it does darken overnight. When used shortly after preparing, it has a beautiful bright green color.
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