cool cucumber and herb tzatziki
this version of the classic yogurt sauce gets a double dose of fresh dill and mint, which gives it extra freshness and fragrance . serve the sauce as a cooling counterpart to anything spicy or grilled, especially chicken, lamb, or fish or serve it as a dunk sauce for falafel, pita bread, or raw veggies . it makes 2 2/3 cups, so you'll have plenty for experimenting . the sauce tastes even better after resting for a couple of hours, which lets the flavors bloom and marry . the recipe is a yummly original created by martha holmberg https //www.yummly.com/dish/author/martha holmberg .
persian cucumber, salt, garlic, fresh mint leaves, fresh dill, plain greek yogurt, fresh lemon juice, finely grated lemon zest, hot sauce, salt, black pepper
- 2.0 persian cucumber
 - 1.0 teaspoon salt
 - 1.0 clove garlic
 - 2.0 tablespoon fresh mint leaves
 - 2.0 tablespoon fresh dill
 - 2.0 cup plain greek yogurt
 - 3.0 tablespoon fresh lemon juice
 - 2.0 teaspoon finely grated lemon zest
 - 0.5 teaspoon hot sauce
 - 1.0 teaspoon salt
 - 1.0 pinch black pepper

- peel cucumbers.
 - if you're using an english cucumber instead of persian, scrape out any watery seeds using a teaspoon.
 - cut cucumbers into small dice.
 - toss cucumbers with salt for cucumbers and pile into a strainer.
 - let sit for 20 minutes to draw off excess liquid.
 - meanwhile, put garlic, mint, and dill in a food processor and pulse a few times to chop more finely.
 - rinse salt from cucumbers and shake off excess water.
 - transfer cucumbers to food processor.
 - add the yogurt, lemon juice, lemon zest, hot sauce, salt for sauce, and pepper to the processor.
 - pulse a few more times until the cucumbers are finely chopped and the sauce is creamy but still has some texture.
 - taste and adjust the seasoning with more lemon juice, salt, hot sauce, or black pepper.
 - serve with grilled chicken, lamb chops, and sausages with falafel and other pita sandwiches as a topping for baked or boiled potatoes and as a dip for raw or roasted vegetables.
 - store in refrigerator for up to 3 days.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2.0 persian cucumber
- 1.0 teaspoon salt
- 1.0 clove garlic
- 2.0 tablespoon fresh mint leaves
- 2.0 tablespoon fresh dill
- 2.0 cup plain greek yogurt
- 3.0 tablespoon fresh lemon juice
- 2.0 teaspoon finely grated lemon zest
- 0.5 teaspoon hot sauce
- 1.0 teaspoon salt
- 1.0 pinch black pepper

 ### Assistant: The ingredients you'll need are:
- 2.0 persian cucumber
- 1.0 teaspoon salt
- 1.0 clove garlic
- 2.0 tablespoon fresh mint leaves
- 2.0 tablespoon fresh dill
- 2.0 cup plain greek yogurt
- 3.0 tablespoon fresh lemon juice
- 2.0 teaspoon finely grated lemon zest
- 0.5 teaspoon hot sauce
- 1.0 teaspoon salt
- 1.0 pinch black pepper


You can follows these steps to make the recipe:
- peel cucumbers.
- if you're using an english cucumber instead of persian, scrape out any watery seeds using a teaspoon.
- cut cucumbers into small dice.
- toss cucumbers with salt for cucumbers and pile into a strainer.
- let sit for 20 minutes to draw off excess liquid.
- meanwhile, put garlic, mint, and dill in a food processor and pulse a few times to chop more finely.
- rinse salt from cucumbers and shake off excess water.
- transfer cucumbers to food processor.
- add the yogurt, lemon juice, lemon zest, hot sauce, salt for sauce, and pepper to the processor.
- pulse a few more times until the cucumbers are finely chopped and the sauce is creamy but still has some texture.
- taste and adjust the seasoning with more lemon juice, salt, hot sauce, or black pepper.
- serve with grilled chicken, lamb chops, and sausages with falafel and other pita sandwiches as a topping for baked or boiled potatoes and as a dip for raw or roasted vegetables.
- store in refrigerator for up to 3 days.
- .

