This Mediterranean condiment is similar to tzatziki but uses mint in place of basil. I love the cooling sensation combined with heat from the jalapeno peppers and the slightly chunky consistency. Use it any way you would use a thick, creamy dip. A raw veggie platter with crackers makes sense, but try it on grilled meats, fish, roasted veggies, burgers, with pita, or in your favorite sandwich. I'm addicted, you will be too.
Control the heat by removing the seeds from the jalapeno pepper.
Notes:
RAITA
Ingredients: 2 cups plain yogurt, 2 minced garlic cloves, 1 chopped jalapeno, 3 sliced green onions, zest and juice of 1/2 lemon, a handful of mint leaves, 1/2 seeded and chopped English cucumber, sea salt and pepper to taste.
Makes about 3 cups.
1. Wash and prep jalapeno, green onions, mint, and cucumber.
2. Add to the bowl of a food processor, the yogurt, garlic, jalapeno, green onions, lemon zest and juice, and the mint leaves. Process until smooth. Taste for seasoning, then add salt and pepper to your preference.
3. Scoop Raita into a serving bowl, then stir in the cucumber. Store in an airtight container in the fridge for up to 4 days.
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