Cucumber & Yogurt Sauce

• 1/2 cup peeled, seeded, and finely diced English cucumber
• 2 Tbs. finely chopped red onion
• Kosher salt
• 1/2 cup plain whole-milk or lowfat yogurt, preferably Greek
• 2 Tbs. finely chopped fresh cilantro
• Pinch of sugar
• Pinch of cayenne or Aleppo pepper; more to taste

1. Combine the cucumber, onion, and 1 tsp. salt in a bowl. Let sit at room temperature for at least 20 minutes. Drain off the liquid and rinse to remove excess salt. Drain well and taste a few pieces; if it's too salty, rinse and drain again. In a small bowl, combine the cucumber and onion with the yogurt, cilantro, sugar, and cayenne or Aleppo pepper. Let sit for 30 minutes for the flavors to develop. Season to taste with salt and cayenne.
2. make ahead tips
3. This sauce can be made several hours ahead and stored in the refrigerator.
4. nutrition information (per serving):
5. Size : per 1 Tbs.; Calories (kcal): 10; Fat (g): 0.5; Fat Calories (kcal): 5; Saturated Fat (g): 0.5; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 0; Polyunsaturated Fat (g): 0; Sodium (mg): 70; Cholesterol (mg): 0; Fiber (g): 0;
6. From Fine Cooking 94 , pp. 50

cucumber, red onion, kosher salt, milk, fresh cilantro, sugar, cayenne

Taken from www.epicurious.com/recipes/member/views/cucumber-yogurt-sauce-51324221 (may not work)