Mint-Yogurt Sauce with Chiles

• 1/2 cup firmly packed fresh cilantro leaves and tender stems
• 1/2 cup firmly packed fresh mint leaves
• 1 tablespoon plain yogurt
• 1/2 teaspoon coarse kosher or sea salt
• 6 fresh green Thai, cayenne, or serrano chiles, stems removed
• 1 lengthwise slice fresh ginger (2 1/2 inches long, 1 inch wide, and 1/8 inch thick)

1. Pour 1/4 cup water into a blender jar, and then pile in the remaining ingredients.
2. Puree, scraping the inside of the jar as needed, until it forms a smooth, bright green sauce.
3. 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.

cilantro, mint leaves, plain yogurt, coarse kosher, green thai, ginger

Taken from www.cookstr.com/recipes/mint-yogurt-sauce-with-chiles (may not work)