INGREDIENTS
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1 hot green chile pepper, cut in several pieces, seeds and all (I used a large jalapeno)
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1/4 tsp ground cardamom
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1/4 tsp ground cloves
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1/4 tsp sugar
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1 large handful fresh cilantro leaves (a heaping cup)
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1 large handful fresh parsley leaves (a heaping cup)
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juice of 1/2 lemon
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1/4 cup extra virgin olive oil
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1 1/2 cups Greek yogurt