Tzatziki
1
Seedless English Cucumber
1 1/2 cup (370 g)
Greek Yogurt, strained
2 tbsp (30 ml)
Distilled White Vinegar
1/4 cup (60 g)
Fresh Mint, chopped
1/2 tsp (2 g)
Ground Cumin
1/8 tsp (.5 g)
Ground Aleppo Pepper
1/2 tsp (2 g)
Salt
1/2 tsp (2 g)
Black Pepper
Instructions
1.
Trim ends from cucumber.
2.
Using the large holes on a box grater, finely grate the cucumber.
3.
Place in cheese cloth or paper towels and squeeze excess water out. Set aside.
4.
Whisk the remaining ingredients in medium bowl to blend.
5.
Add grated cucumbers and stir to coat.
6.
Season with additional salt and pepper to taste.
7.
Cover and refrigerate at least 1 hour.