TZATZIKI

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Tzatziki image

Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.

Provided by Mina Stone

Categories     Bon Appétit     Sauce     Condiment     Yogurt     Cucumber     Mint     Garlic

Yield Makes about 2 cups

Number Of Ingredients 7

3 Persian or 1/2 English hothouse cucumbers, cut into 1/4-inch pieces
Kosher salt
1 cup plain whole-milk Greek yogurt
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 garlic clove, lightly crushed
1/4 cup chopped mint

Steps:

  • Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain.
  • Mix cucumbers, yogurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature until tzatziki tastes garlicky, 15-20 minutes; discard garlic. Stir in mint just before serving.
  • Do Ahead
  • Tzatziki (without mint) can be made 3 days ahead. Cover and chill.

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