Serve this nontraditional interpretation of the popular Indian/Pakistani condiment with grilled or roasted chicken, pork, or lamb, or use it as a dip with thick homemade potato chips or raw vegetables.
- 12 Ounces Greek yogurt, regular or 2 percent
- 1 serrano chile, minced
- 2 green onions, minced
- 1/2 Cup finely chopped cilantro leaves
- 2 Tablespoons finely chopped red onion
- 1 Tablespoon mild paprika
- 1 Teaspoon ground cumin
- Juice of 1/2 lime
- 2 Teaspoons ice water
Combine all ingredients, including salt to taste, in a non-reactive mixing bowl and stir to combine thoroughly. Cover and refrigerate for at least 3-4 hours, or up to 24 hours, before using.