Tzatziki Mexicano
Tzatziki Mexicano
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Chef's Note
“¡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...”
READY IN:10mins |
|
YIELD:1 1/2 cups |
UNITS:US |
Ingredients Nutrition
- 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
Garnish
- olive oil
- cumin
- fresh cilantro
Directions
- *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.
Tzatziki Mexicano