Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 3 cups fresh mint leaves, stems removed (2 small or one large bunch of mint)
- 2 tablespoons olive oil
- 2 shallots, chopped fine
- 6 tablespoons chopped fresh ginger root
- 3 tablespoons agave nectar
- 3 tablespoons lime juice or brown rice vinegar
- ¾ cup vegetable broth
- Pinch of sea salt
Bring 4 cups water to a boil with a pinch of sea salt. Add mint and cook 1 minute, until leaves are bright green. Drain mint in a colander or sieve. Drop mint leaves into ice water to stop cooking and preserve their bright green color.
When mint is thoroughly cooled, remove from water. Pat the leaves dry and chop very fine. Set aside.
Heat olive oil in a small skillet over medium heat. Add shallots and ginger, and sauté 5 minutes, until shallots are soft and translucent.
Add agave, lime juice, stock, and a pinch of salt. Bring mixture to a boil, stirring occasionally, and cook 8-10 minutes, until liquid is reduced by half and syrupy. Remove from heat and cool.
When ginger mixture is completely cool, stir in chopped mint. For best quality, use this relish the same day.
Makes about 1 cup.Copyright 2008 by Jen Hoy