Cardamom Infused Dipping Sauce

Featured in our Swinging Summer Flavors Class in Hilo 8/5/11

Ingredients

• 2 limes
• 2 blood oranges
• 6 cardamom pods
• 2¾ cups fresh chopped cilantro (leaves and stalks)
• 1 Tablespoon grated fresh ginger
• 1 Tablespoon agave nectar
• 4 Tablespoons sunflower oil
• ½ teaspoon salt
• 2 Tablespoons water

Instructions

1. Zest and juice both limes and oranges. Should yield about ⅓ cup juice. Set aside.
2. Break open cardamom pods and put the seeds into a food processor. Discard the woody pods.
3. Add zest, juice and remaining ingredients and blitz to get a smooth, liquid-y consistency.
4. Serve with your favorite fried foods, such as our Summer Vegetable Tempura. Enjoy!

Yields 3/4 - 1 cup

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