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

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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

*** Explore more Tzatziki Mexicano Recipes »

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