Tzatziki Mexicano Recipes

TZATZIKI

Tzatziki image

Provided by Ina Garten

Time 19m

Yield 2 1/2 cups

Number Of Ingredients 10

Ingredients

1 pound (1 pint) plain yogurt (whole milk or low fat)
1 hothouse cucumber, unpeeled and seeded
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper

Steps:

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

TZATZIKI MEXICANO

Tzatziki Mexicano image

¡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...

Provided by COOKGIRl

Categories Vegetable

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 14

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

Steps:

*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.

Nutrition Facts : Calories 124.3, Fat 5.6, SaturatedFat 3.5, Cholesterol 21.2, Sodium 466.6, Carbohydrate 13.5, Fiber 1.7, Sugar 8.7, Protein 6.6

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