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4 large bunches fresh cilantro, stems discarded
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1/2 cup fresh mint, or 1/4 cup bottled mint sauce
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1-inch piece fresh ginger, diced
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6 cloves garlic
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1 teaspoon ground cumin
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1/2 teaspoon salt
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juice of one lemon, or lime
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1 to 4 serrano chile peppers, seeded and chopped
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3 tablespoons canola oil
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