In a Hurry?
- Remove seed and chop a cucumber
- Add garlic and blend it coarsely
- Mix in Dill, spices and greek yogurt
Tzatziki is a recipe which made me call my mom. “Hey, what exactly went into the Tzatziki you usually made”? She offered it usually at parties accompanied by a warning to everybody about how much garlic went into it. You really don’t need many ingredients and the ones that go into it are easily dealt with. Tzatziki is mostly a fight against water. We use greek yogurt since it contains way less water than plain standard yogurt.
Start by peeling the cucumber and remove the seeds. You’ll see how much water is in there, once you’ve done it for the first time. Cut the cucumber into 1/4″ slices. You could actually dry them here with a paper towel or just let them drain a bit in a colander.
Mince some garlic next and put it together with the cucumber slices. Chop it together, either in a small food processor or like I did with a hand blender. You see in the result, that there is still a lot of water, but without much impact for the final product.
Finally, add the yogurt into the mix, 2 table spoons of dill and salt and pepper to taste. I continued with the hand blender. Otherwise, you could just whisk the yogurt and the spices into the cucumber mix.
The final result is already very tasty with a slow kick of garlic in the back. But leave it in the fridge for an hour or two. Tzatziki goes well with pita chips, pita bread or just regular white bread as a dip. It is a must for gyro as long as you add fresh onions. Actually, all kind of meats will go well with it. And using it as a salad dressing is not unheard of. How about a gyro salad? Some green salad, gyro slices and topped with some onion rings and tzatziki
- 1 pound greek yogurt
- 1 large cucumber
- 4-6 cloves of garlic, to taste
- 2 Tsp chopped dill
- 1 tsp salt
- 1/4 tsp pepper
- Peel the cucumber, half it and remove the seeds with a spoon
- Slice the cucumber
- Peel the garlic
- Put the cucumber into the food processor or a mixing bowl, press the garlic onto it and chop the mix.
- Add yogurt, dill, salt and pepper and mix it in
- Let the result sit in the fridge for 2 hours.
In a Hurry?
- Quarter tomatillos
- Fry with diced onions, garlic and peppers
- Blend, add cilantro, lime juice, spices
I got a small box containing about one pound of tomatillos from my CSA The Produce Box. Guess what, I’ve never seen tomatillos in my life before. I might have walked right past them at the produce stand without realizing what they were, nor did I really care. And if life hands you lemons, or tomatillos, you make salsa verde.
I picked a large banana pepper for this recipe to keep it mild, and because I didn’t have any hot peppers. But that’s where you can add them. For the blending, you can use either a small food processor or like I did, a hand blender. I am using Cuisinart Smart Stick. The advantage of a hand blender is the fact that it is so much easier to clean them afterwards. Usually a rinse will do fine. However, you better make sure the pot or dish you are blending in has high walls and that you keep the blender upright. Otherwise, you have a lot of green flying through your kitchen and on your white t-shirt.
|Recipe: Salsa Verde|
- 1 pound tomatillos
- 1 medium onion, diced
- 2 cloves garlic, sliced
- 1 can chopped green chile (7oz)
- 1 large banana pepper, stemmed, seeded and chopped
- 1 cup cilantro
- 1 lime
- salt to taste
- Remove the husks from the tomatillos. Rinse them well and cut them into pieces
- Fry them together with the onions, garlic, banana pepper and the chile in a pan for 15 minutes.
- Transfer the mix into a blender, add the cilantro, lime juice and salt and blend until smooth