Recipe by COOKGIRl
¡Opa AND Ole! The most difficult aspect for me in creating this recipe was determining whether tzatziki is male or female. If you are inclined to add a wee drop o' tequila (er, say one teaspoon?) to the tzatziki, I won't discourage you...
Top Review by UmmBinat
I think this would be five stars but my lime was sour. I used thick yogurt, freshly squeezed lime juice from one of those non juicy limes from the regular grocer, I omitted the fresh hot pepper out of preference, use regular oregano (not sure where it is from), sea salt to taste, Lebanese cucumbers, plus the rest of the ingredients including the cayenne pepper powder. Made for Veggie Swap #46 ~ May 2012 ~
- 1 cup plain yogurt, drained (Greek yogurt is best if you can find it)
- 1 tablespoon lime juice
- 1⁄2 jalapenos (seeded if you wish) or 1⁄2 serrano pepper, finely minced (seeded if you wish)
- 2 teaspoons fresh Mexican oregano or 1⁄2 teaspoon dried Mexican oregano
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cumin powder
- 2 tablespoons fresh cilantro, minced (NOT dried)
- 1 tablespoon fresh mint leaves, minced (NOT dried)
- 1⁄2-2⁄3 cup cucumber, cut in half lengthwise, seeded and diced small (read *NOTE)
- 1⁄4 teaspoon cayenne
- 2 garlic cloves, peeled and finely minced
- olive oil
- fresh cilantro
Directions See How It's Made
- *NOTE: If using organic or garden cucumbers, peel in a "stripe" pattern. If using waxed, store bought cucumbers, peel off all the skin.
- Combine all ingredients in a non-reactive bowl and mix well.
- Cover and refrigerate from 1-3 hours.
- Taste and adjust seasonings. Drizzle a bit of extra virgin olive oil around the edges, sprinkle a bit of ground cumin on top and garnish with fresh cilantro sprig.