• 3/4 cup plain yogurt (or veganaise)
  • 2 tsp chili powder (or Sriracha chili sauce)
  • 1 jalapeno, chopped (seeds out for less heat)
  • 1/2 lime, juiced
  • 1/4 tsp black pepper
  • 1/2 tsp salt


  1. In a bowl or big measuring cup, stir all ingredients with a fork or whisk (do not use a blender or food processor as this make the yogurt turn watery)
  2. Refrigerate until ready to use

For a great recipe to go with this sauce, check out our Thai Salmon Cakes


From the Fall issue of Ecoparent Magazine ( in hard copy at Chapters/Indigo, Nature’s Fare Markets, Whole Foods, and other independent newsstands and baby stores. Dr. Heidi is a regular food and health contributor to Ecoparent.