Cucumber Dill Tzatziki Sauce

Ingredients:

• 1 cup Greek-style plain yogurt
• 1 cucumber, peeled, seeded and chopped into 1/4-inch pieces
• 1 clove garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh dill, plus extra for garnish
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• Toasted pita or pita chips, for serving

Preparation:

1. Stir together the yogurt, cucumber, garlic, lemon juice and dill in a medium bowl. Season with the salt and pepper.
2. Taste and adjust the seasonings. Before serving, garnish with more fresh dill and serve with toasted pita.

https://www.foodandwine.com/recipes/cucumber-dill-tzatziki

Tomato Jam

Ingredients:

• 1 ½ pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
• 1 cup sugar
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon fresh grated or minced ginger
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 1 teaspoon salt
• 1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

Instructions:

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

https://cooking.nytimes.com/recipes/1017532-tomato-jam