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- 500 g plain Greek yogurt
- 60 ml Frescolio Pineapple White Balsamic Vinegar
- 60 ml water
- 1 tbsp sugar
- 1 bunch fresh cilantro about 40 leaves, diced
- In a saucepan, mix together vinegar, water, and sugar and set to medium heat. Bring to a boil, then boil for one minute. Cool mixture.
- Once reduced mixture has cooled, mix into yogurt and add cilantro.
This recipe goes well with chicken satay, samosas, seafood dishes, and many more.