Thursday, May 31, 2012

TzaTziki Sauce

I bought plain Greek yogurt the other day, to the dismay of my wife. I wasn’t sure she would eat it, but then I got an email from Garbonzo’s, which got me thinking. I could use the yogurt. So I grabbed a few things last night, and then looked up some recipes for Tzatziki sauce and kind of followed them, kind of went my own way.


  • 16oz plain greek yogurt
  • 4 cloves garlic
  • 1 tbsp olive oil
  • 1 tbsp red wind vinegar
  • 2 cucumbers
  • pinch kosher salt
  • dash lemon juice
  • sprinkle pepper

Making the sauce

The first thing to do is to seed a cucumber. I’d never done this, and had to look it up. I peeled a cucumber.

Photo May 31, 12 58 22 PM

Then I sliced them long-ways, and could see the seeds inside.

Photo May 31, 12 59 52 PM

A little spoon action to pull the seeds out towards me

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And I have a seeded 1/2 cucumber. I repeated this for both cucumbers and then diced up the rest.

Photo May 31, 1 00 34 PM

All the ingredients, including the minced fresh garlic, went into the blender.

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Medium speed and then I had a sauce. I poured it into a container, and I’ll use it later.

Photo May 31, 1 17 06 PM

My plans are to take come of the leftover shredded chicken, add hummus, calmata olives, lettuce, and the tzatziki sauce in a pita and enjoy.

Meanwhile I have a beef roast in the crock pot cooking for French Dip sandwiches for Delaney.

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