Tuesday, February 26, 2013

“that cilantro tzatziki-like sauce”

I made this sauce last summer and since then, my husband has requested it regularly.  I cannot remember what I served the first time I prepared it, but it seems to go with everything!

We call it “that cilantro tzatziki-like sauce.”

It requires:

32 ozs of plain yogurt

1/3 – 1/2 of a bunch of cilantro, chopped

the juice of  1 - 2 limes (about 1/2 cup)

4 cloves of garlic—pressed



I use the leaves and stems of the cilantro.


The limes exceptionally juicy—I only used 1 1/2.


Make sure the garlic cloves are a good size—mine nearly filled the the receptacle side of the press.


Combine all with the yogurt.  I prefer to do this a day in advance, but have used it as soon as 2 hours after I prepared it.



Tonight I served ground beef  browned with onions.  I added salt, pepper, marjoram and rosemary, then a can of stewed tomatoes (chopped).  I served the beef mixture over brown rice, then we topped it with chopped tomatoes, feta, olives (not me—can’t stand them), cucumbers and that cilantro tzatziki-like sauce.

I hope you try it—then let me know how you serve it.

Thanks for your indulgence,


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