Yogurt sauce trades cukes for chiles
The quintessential yogurt condiment in my house is tzatziki.
Traditional in Greek cuisine, the sauce is an obvious way to use summer cucumbers and infuse dishes from burgers to fish fillets with the flavors of garlic, lemon juice and mint or dill — or both.
Strictly seasonal for my family, though, tzatziki won’t make an appearance on our menus again for many months. A likely substitute would be this herbaceous sauce with jalapeno, a few of which still bide their time in my fridge more than a month since their harvest. Once those are gone, this condiment, courtesy of Tribune News Service, could be a good candidate for chiles that I roasted and stashed away in my freezer.
Read more about cooking with yogurt in my latest food section column.
Jalapeno-Cilantro Yogurt Sauce
1 jalapeno, stemmed and seeds removed, chopped
1 cup plain whole-milk Greek yogurt
1/2 cup cilantro leaves with tender stems
2 tablespoons mint leaves
1 tablespoon (or more) fresh lime juice
1/4 teaspoon ground cumin
Kosher salt, to taste
Using a blender, puree the jalapeno, yogurt, cilantro, mint, lime juice, cumin and a generous pinch of salt until very smooth. Taste and season with salt and more lime juice, if desired.
Makes 8 servings.
Recipe by Cerulean Restaurant, Indianapolis, via Bon Appétit.