Tzatziki Sauce

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Date of Last Update:

January 21, 2009

Tzatziki Sauce

Amount	Measure	Ingredient
1		Cucumber, peeled
1	Bulb	Fennel, shredded
3	Cloves	Garlic, minced
1		Jalapeno pepper, seeded and minced
2	Cups	Yogurt, drained
.5	Cup	Fresh dill, chopped
2	Tablespoons	Lemon juice
		Salt
3	Tablespoons	Olive oil

Cut the cucumber in half and use a teaspoon to remove the seeds. Grate the cucumber then squeeze it, pressing it hard between your hands to extract most of its juices.

In a medium bowl, mix the cucumber with the shredded fennel, garlic, chili, OR black pepper, and yogurt. Add all but 1 tablespoon lemon juice and salt to taste and stir well to mix.

Taste and add more lemon juice, salt, and/or pepper, if needed. Cover and refrigerate for at least 30 minutes but no more than 3 hours before serving. If the cucumber sits longer, it will release more liquid.

Transfer to a serving bowl, drizzle with some oil and sprinkle with the reserved fennel or dill.

Yield: "4 cups"

Note: Jackie has actually stored this sauce in the refrigerator for a week. Make lots and use on most everything: seafood, chicken, pork, salad as dressing, etc.