Chili Yogurt
Servings: 4
Preparation Time: 10 minutes
Ingredients
- 1 lemon’s juice
- 1 green chili, seeded and finely chopped
- 1/2 cup onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 tsp dill seeds
- 1/2 tsp ajwain “seeds”
- 2 cups yogurt
- 2 tsp coarse sea salt
Steps
- Mix together the lemon juice, chili, onion, and garlic.
- Rub the seeds between your fingers and stir into the lemon mix.
- Let sit for one minute.
- Add yogurt and salt.
- Mix well.
As it turns out, ajwain is similar to thyme, although I can’t taste the similarity. You may need less ajwain than I use, simply because I’ve had this spice on my shelf for a long time without using it. The wikipedia entry claims it is also similar to cumin, so I may also try some on popcorn. I’ll definitely be making a lot of this salsa!
The strength of this salsa is its subtlety. If you add more spices or chili, be careful not to add too much. Adding too much chili, or too much of any of the spices, will mask the subtle flavor mix. It’ll still be good, but it won’t be as intriguing.
This salsa greatly benefits from a half an hour to an hour of rest to let the flavors settle.
In response to Tzatsiki and other yogurt salsas: Tzatziki is just one form of yogurt salsa that makes for a great change of pace on tortillas and other spicy foods. Yogurt is a very versatile ingredient to have on hand.
- Ajwain at Wikipedia
- “Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. Even a small amount of raw ajwain will completely dominate the flavor of a dish. In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee. This develops a much more subtle and complex aroma, somewhat similar to caraway but brighter.”
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