Cilantro-mint tamarind sauce

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You can half this recipe, I make enough to freeze a couple of quart bags or

mason jar half pints - it is a nice way to preserve both mint and cilantro. (I

also freeze cilantro by itself chopped).

 

1 cup minced mint leaves

1 cup minced cilantro leaves

1 tbs cumin seeds

1 cup tamarind pulp

1/4 cup sugar

1 tsp salt

1 tbsp minced hot green peppers like jalapenos or serranos

a little oil

 

Fry cumin seeds in oil. Grind or process leaves, sugar, tamarind pulp, pepper,

and spices. Add water if you need it, to make it into a sauce consistency.