Tzatziki Sauce (Greek Yogurt and Cucumber Sauce)
Created by Echo Creek Farmechocreekfarm.com
Course: Condiments & Sauces
Diet: Vegetarian
Season(s): Summer, Fall
Ingredients
- 3 cups plain yogurt
- juice of one lemon
- 1 clove of garlic, chopped
- 2 medium cucumbers
- 1 tablespoon salt
- 1 tablespoon dill, finely chopped
- salt & pepper to taste
Instructions
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or English cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle with the one tablespoon of salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
Serve beside fish, chicken and grilled foods.
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