This is such a quick and easy dip to make, it doesn’t really warrant a recipe. You can adjust the taste to suit yourself by increasing, or decreasing the amount of chili that you use. You are also quite welcome to leave in the seeds if you are particularly hardcore about that sort of thing. I’m a bit of a wuss so I deseeded mine.
The other great thing about it is that you literally just sling everything into a food processor and whizz it all together. Easy peasy! No real measuring. No fuss. Done!
serves about 4
1 small pot fat free Greek yoghurt (about 200g ish)
1-2 jalapeno peppers
small bunch of fresh coriander
1-2 sprigs of fresh mint
1/8 tsp ground cumin (or just a big pinch will do)
squeeze of lime juice
Wash and dry the herbs and remove any stalks that may be a bit too thick or woody. De-seed the chili if you like. Put all the ingredients in a food processor (a small one is fine) and whizz the whole lot up until it is all well combined and the chili and herbs are very finely chopped so that the dip is quite smooth. That’s it, you’re done. Told you it was easy.