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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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¡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... Ingredients:
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 |
cumin |
fresh cilantro |
Directions:
1. *NOTE: If using organic or garden cucumbers, peel in a stripe pattern. If using waxed, store bought cucumbers, peel off all the skin.
2. Combine all ingredients in a non-reactive bowl and mix well.
3. Cover and refrigerate from 1-3 hours.
4. 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.
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