Tzatziki Mexicano

• 1 cup plain yogurt, drained (Greek yogurt is best if you can find it)
• 1 tablespoon lime juice
• 1/2 jalapenos (seeded if you wish) or 1/2 serrano pepper, finely minced (seeded if you wish)
• 2 teaspoons fresh Mexican oregano or 1/2 teaspoon dried Mexican oregano
• 1/4 teaspoon salt
• 1/4 teaspoon cumin powder
• 2 tablespoons fresh cilantro, minced (NOT dried)
• 1 tablespoon fresh mint leaves, minced (NOT dried)
• 1/2 - 2/3 cup cucumber, cut in half lengthwise, seeded and diced small (read *NOTE)
• 1/4 teaspoon cayenne
• 2 garlic cloves, peeled and finely minced
• Garnish
• olive oil
• cumin
• fresh cilantro

1. *NOTE: If using organic or garden cucumbers, peel in a "stripe" pattern. If using waxed, store bought cucumbers, peel off all the skin.
2. Combine all ingredients in a non-reactive bowl and mix well.
3. Cover and refrigerate from 1-3 hours.
4. Taste and adjust seasonings. Drizzle a bit of extra virgin olive oil around the edges, sprinkle a bit of ground cumin on top and garnish with fresh cilantro sprig.

plain yogurt, lime juice, jalapenos, fresh mexican oregano, salt, cumin powder, fresh cilantro, mint, cucumber, cayenne, garlic, olive oil, cumin, fresh cilantro

Taken from www.food.com/recipe/tzatziki-mexicano-166027 (may not work)