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DM, Greenville SC
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Harvest News 8/02/13
Pickled Hot Pepper Salsa
1 1/2 cups chopped heirloom tomatoes
1/4 cup chopped hot peppers, such as jalapeños, with seeds
2 tablespoons white vinegar
1 small onion, minced
1/2 cup chopped fresh cilantro
Combine all ingredients and season with salt. Stir well. Let stand for 30 minutes at room temperature to allow flavors to meld before serving. Yields 4 servings. Adapted from: http://www.grit.com/departments/easy-salsa-recipe-zmcz13jazgou.aspx
Homemade Tzatziki Sauce Recipe
This simple sauce is traditionally paired with Mediterranean pita sandwiches filled with gyro meat or falafel. It’s also delicious as a dip for toasted bread or raw vegetables. Try it on grilled lamb burgers, too. Makes about 2 ½ cups.
1 medium cucumber, seeded and diced or grated 1 tsp. kosher salt 4 garlic cloves 2 tsp. fresh dill 2 tsp. fresh mint Juice of half a lemon 2 cups strained yogurt (see “How to Make Greek Yogurt,” at right) Kosher salt and freshly ground pepper, to taste
Place the cucumber in a strainer set over a bowl to catch dripping water. Sprinkle salt over the cucumber and let drain for half an hour. Finely chop the garlic and herbs or crush them in a mortar and pestle. Stir the herb mixture, cucumbers and lemon juice into the yogurt. Season with more salt and pepper, to taste. Serve chilled.
Read more: http://www.motherearthnews.com/real-food/tzataiki-sauce-recipe-zb0z1302zmcc.aspx#ixzz2arCGK4Hn
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