Tzatziki Mexicano Food

TZATZIKI

Steps:

• Grate the cucumber using the large side of the grater, and place it into a colander.
• Salt well, and allow to drain for 30 minutes.
• Pour the yogurt into a salad bowl.
• Squeeze the cucumber to completely wring out as much water as possible, then add to the yogurt.
• Add the chopped garlic, dried mint, and dill. Mix well.
• Season to taste with salt and pepper.
• Add olive oil, and mix well.
• Refrigerate for 1 hour before serving.

TZATZIKI MEXICANO

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.

EASY TZATZIKI

Steps:

• Coarsely grate the cucumber along the length to create long strands, tip into a sieve set over the sink or a bowl, mix in a large pinch of salt and set aside for 10 mins. Tip the yogurt, garlic, vinegar and olive oil into a bowl and season with black pepper.
• Squeeze as much liquid out of the cucumber as you can using your hands, then stir through the yogurt mixture along with the mint, taste for seasoning and serve. Can be made a day ahead and chilled - just give it a good stir before serving.

TZATZIKI

Steps:

• Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night.
• Drain as much excess liquid from the cucumber and garlic as possible.
• In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.

AUTHENTIC GREEK TZATZIKI

Steps:

• Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber.
• Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand. Alternately you can wring cucumber out in a clean tea towel. Add cucumber and yogurt to the garlic mixture. Mix until well combined and season with salt to taste.

TZATZIKI

Steps:

• Just mix everything up together until it is all blended and the oil has emulsified into the yoghurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.
• Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
• This wonderful meze (we do not think of it as a sauce here- it is a thick 'salata') is used to counterpoint rich, bbq'd meats (like souvlaki/shish kebab), but can be used in more diverse ways.
• Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita).
• Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.
• Use as a salad dressing.
• A dip for crudites.
• Note: If I have time, I often lightly salt the grated cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates even more water.

GREEK TZATZIKI

Steps:

• Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.