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.”
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,