Mint Pumpkin Sauce
By: Melinda Tai
Published: Friday, February 5, 2010 - 3:58pm

Ingredients




1/2 cup freshly picked mint leaves, washed, and stalks removed
1/4 cup chopped baked kabocha, cut into chunks
1/2 cup organic chicken broth
1 clove garlic
1 tablespoon tamarind paste (optional)
2 tablespoons lemon juice (if tamarind is not used)
1 teaspoon olive oil
salt and sugar to taste

Preparation

1 In a food processor, add mint, oil, kabocha, and tamarind paste and blend till smooth. 2 Pour mixture into a saucepan, add chicken broth and cook over medium heat. When it comes to a boil, remove and season to taste. Add more chicken broth if mixture is too thick.

About


I have a small patch of different varieties of mint growing in my backyard. One of my favorite is the Morocon mint--it has a light mint flavor and great for brewing tea served with a drop of rose water. Yummy! An idea came into mind---I could make a sauce. Let's see, I have some leftover chicken stock, more kabocha squash. This sauce goes well with baked shrimp, fish or chicken.
Ingredients:
1/2 cup freshly picked mint leaves, washed, and stalks removed
1/4 cup chopped baked kabocha, cut into chunks
1/2 cup organic chicken broth
1 clove garlic
1 Tbsp. tamarind paste (optional)
2 Tbsp. lemon juice (if tamarind is not used)
1 tsp. olive oil
salt and sugar to taste
Method:
1. In a food processor, add mint, oil, kabocha, and tamarind paste and blend till smooth.
2. Pour mixture into a saucepan, add chicken broth and cook over medium heat. When it comes to a boil, remove and season to taste. Add more chicken broth if mixture is too thick.