| Yield 1X: | 64.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Garlic, dairy, chili | ||
| Portions: | 32.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 12.14.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Persian cucumbers, ends cut off | 1 | |
| Garlic, paste | 0.50 | |
| Yogurt (container) | 1.00 | |
| Salt (tsp.) | 2.00 | |
| Pepper (tsp.) | 2.00 | |
| Cayenne (tsp.) | 1.00 | |
| Cumin (tsp.) | 1.00 | |
| Mint, chopped (bunch) | 2.00 |
Carefully measure and prepare all ingredients. Place the cucumbers into the robot coupe, and process until smooth. Transfer to a sieve, and drain all water. Combine pureed cucumbers with remaining ingredients in a suit able bowl, and mix smooth.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.