Source: Everyday Food, July/August 2004
- 1/2 cup firmly packed cilantro leaves
- 1/4 cup reduced-fat mayonnaise
- 3 tablespoons fresh lime juice
- 1 teaspoon dark rum
- 1/2 teaspoon curry powder (preferably Madras)
- Coarse salt and ground pepper
In a blender, puree cilantro leaves, reduced-fat mayonnaise, fresh lime juice, dark rum, and curry powder. Season with coarse salt and ground pepper.