TZATZIKI SAUCE

Add a sunny, Mediterranean-inspired twist to kabobs, fish, vegetables, or grains with this tangy tzatziki sauce. Goat milk yogurt lends authentic flavor to this traditional recipe.
4 SERVINGS
TIME: Preparation: 5 mins · Cooking: 0 mins · Total: 10 mins

Ingredients:

  • ¾ English cucumber, peeled and sliced, seeds removed
  • 1 tsp. kosher salt, divided
  • 5 garlic cloves, micro-planed
  • 1 tsp. white vinegar
  • 1 Tbsp. extra virgin olive oil
  • 2 cups Redwood Hill Farm plain goat milk yogurt
  • ¼ tsp. freshly ground black pepper
  • Warm pita bread and/or sliced vegetables for serving

Instructions:

  1. In a food processor, grate the cucumbers. Toss with ½ tsp kosher salt and transfer to a fine mesh strainer to drain. Squeeze dry with a paper towel or cheese cloth.
  2. In a large bowl, combine the cucumber and the rest of the ingredients. Stir thoroughly until all ingredients are evenly incorporated. Cover tightly and refrigerate for at least 2 hours.
  3. When ready to serve, stir the tzatziki sauce to refresh and drizzle a generous amount of extra virgin olive oil on top. Add a side of warm pita bread and your favorite sliced vegetables.