- ½ cup firmly packed fresh cilantro leaves and tender stems
- ½ cup firmly packed fresh mint leaves
- 1 tablespoon plain yogurt
- ½ teaspoon coarse kosher or sea salt
- 6 fresh green Thai, cayenne, or serrano chiles, stems removed
- 1 lengthwise slice fresh ginger (2½ inches long, 1 inch wide, and 1/8 inch thick)
- Pour ¼ cup water into a blender jar, and then pile in the remaining ingredients. Puree, scraping the inside of the jar as needed, until it forms a smooth, bright green sauce.
- Store this minty-hot sauce in a tightly sealed container in the refrigerator for up to 5 days, or in the freezer for up to 1 month.