Try this Tsaziki Sauce recipe, or contribute your own.
Suggest a better descriptionPeel and chop the cucumber into 1-inch chunks. Place them in heavily salted water and refrigerate for at least two hours. Pour off water and spread the chunks on a double layer of paper towel. Cover with another layer and pat out all excess water. Repeat.
Put the garlic, olive oil, and vinegar in a food processor. Add cucumber and process until cucumber is finely chopped. Do not puree.
Pour the cucumber mixture into a bowl. Add the yogurt and mix well. Season with salt and pepper to taste. Place in refrigerator for an hour before serving.
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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 102 | ||
Calories from Fat: 63 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 243.5mg | 75 % | |
Sodium 99.4mg | 3 % | |
Potassium 137.8mg | 4 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.1g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 102
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