Made with lemongrass and jalapeño, this versatile salsa delivers the heat.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|garlic||0 5/8 cups|
|lemongrass paste||0 31/50 cups|
|jalapeño pepper||9 ea.|
|coconut||1 665/997 cups|
|mint||1 665/997 cups|
|unsweetened coconut milk||3 1/4 cups|
|1. Place all ingredients in a bowl except the coconut milk. Mix well.|
|2. Add the coconut milk ¼ cup at a time. All 3 ¼ cups might not be required – use just enough milk for flavor but do not make mixture too wet.
3. Serve cold or at room temperature.
- This chutney grows hotter as it rests so let sit if more heat is desired.
- Use this for stuffing, to top chicken, fish, pork, flank steak or use it as a garnish.