Cool, Muddled Cucumber Raita With A Happy Hour Option

• 1 cup thinly shaved and finely chopped English cucumber
• 1/4 cup finely chopped fresh mint leaves
• 1/4 cup finely chopped fresh cilantro
• 1 ounce minced fresh jalapeno pepper (no seeds)
• 1 ounce finely sliced scallion greens
• 1/2 teaspoon Himalayan or sea salt, to taste
• 2 teaspoons ground cumin
• zest of key lime or half regular lime
• 1 cup Greek or Persian yogurt, fage
• tiny splash of Hendrick's gin, optional
• sprinkle of aleppo pepper, optional
• sprig of fresh mint for garnish

1. Drain away any excess liquid from the shaved cucumber. Muddle together the thinly shaved and chopped cucumber with the chopped mint and cilantro leaves. Drain most of the cucumber juice away (save it for a drink), but you can use a little here for flavor. Add the minced jalapeno, salt, cumin, and lime zest. Muddle these ingredients together and then let them sit for a few minutes.
2. Stir in the yogurt; make sure the yogurt is thick. Leave any of its liquid out of this recipe. Taste and adjust the seasoning, especially the salt and cumin. Add the optional gin or aleppo pepper for a surprise finish. You want this to remain thick enough for dipping, so don't add too much gin. Garnish with fresh mint. Serve in small dipping bowls with tortilla or pita chips, crusty bread, or even crudites.

cucumber, mint leaves, fresh cilantro, pepper, scallion greens, salt, ground cumin, zest of key lime, persian yogurt, s gin, pepper, mint

Taken from food52.com/recipes/8891-cool-muddled-cucumber-raita-with-a-happy-hour-option (may not work)