Tzatziki Sauce for Tortillas
Yield
1 cupPrep
10 minCook
0 minReady
8 hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
yogurt, plain
|
|
| ⅓ | each |
cucumbers
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
olive oil
|
|
| 2 | teaspoons |
lemon juice
|
|
| 1 | clove |
garlic
minced |
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
yogurt, plain
|
|
| 0.3 | each |
cucumbers
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
olive oil
|
|
| 1E+1 | ml |
lemon juice
|
|
| 1 | clove |
garlic
minced |
|
| 1.3 | ml |
black pepper
|
|
Directions
Line sieve with double thickness of cheesecloth; set over bowl.
Add yogurt; refrigerate to drain for at least 3 hours or up to 24 hours or until reduced to about 1 cup.
Peel and grate English cucumber into another sieve; sprinkle with half of the salt.
Let drain for 1 hour.
In small bowl, stir together drained yogurt and English cucumber, remaining salt, oil, lemon juice, garlic and pepper.
