Today Sunshine & Smile completed 1 month:) I know that its too early to celebrate, but I couldn’t stop mentioning it! The last one month was super fun, my cooking craziness was at the heights, got addicted to blog hopping, met new bloggers, shared 30 recipes and started our Project 52. My blogger friend featured one of my dish in her blog. Thank you all my friends for motivating me!
If you have read my last post, you will know that I am currently participating in The 10 with 5 Challenge and hence, for the next 10 days, I will be posting only those dishes where I have used 5 or less than 5 ingredients. I am not sure if I can really do this, but I still want to give it a try. The main problem is that I have to cut down on the spices and if you are an Indian, you will know that it’s a little tough to cook without adding all the Indian Spices. But sometime ‘less is more’ and I am sure through this challenge, I will learn that concept.
Today’s dish is a very simple dip recipe that can go with any chips or deep fried small bite or even with dumplings.
I am also sharing this recipe with what’s cooking Wednesday, Hearth and Soul Hop-Volume 33!
Recipe # 2 for ‘ The 10 with 5 Challenge’
- 1 medium Tomato
- 10 to 12 mint leaves
- 1 tbs lemon juice
- 3 cloves garlic
- 2 tbs extra virgin olive oil
- salt (not counted as part of ingredient)
- pepper (not counted as part of ingredient)
- In a food processor, add all the ingredients and grate it to form a nice thick dip sauce
I served it with Tortilla chips and the tangy taste added the flavor to the chips!