Tzatziki Sauce with Mint Recipe

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A flavorful cucumber and yogurt sauce that goes great with lamb and makes a delicious dipping sauce for toasted pita bread. It is commonly added to gyros to give them an extra special flavor.
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  • 16 ounces plain yogurt
  • 4 garlic cloves
  • 6 mint leaves
  • 1 pinch kosher salt
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • 1 cucumber - medium size
45 mins
45 mins
  • Line a colander with paper towels and pour the yogurt into the paper towels. Allow this to sit, in a bowl for moisture to drain into, in the refrigerator for at least 2 hours or overnight. This will allow any excess moisture to drain from the yogurt and help the sauce from becoming too watery.
  • Mince the 4 garlic cloves and place in a medium size bowl.
  • Add a pinch of salt.
  • Remove the mint leaves from the stem and gather them together. Finely mince the mint leaves and then add it in with the garlic.
  • Pour the oil and vinegar in the bowl with the other ingredients and stir together.
  • Peel the cucumbers and cut out the seeds. Dice into 1/4 inch pieces.
  • Using several paper towels, squeeze the excess moisture from the cucumbers and then add them in with the other ingredients.
  • Remove the yogurt from the refrigerator and gently stir it into the other mixture until well blended.
  • Store the tzatziki sauce in an airtight container in the refrigerator for up to a week.
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