This capers sauce is to die for and it’s perfect with fish. It’s creamy and light, spicy, salty, fresh and zingy. Proper etiquette is the only thing holding me back from lapping this stuff up like a dog.
Oh my goodness, it’s so simple too.
In a large mixing bowl, add the Greek strained plain non-fat yogurt, water, and mayo.
Seed a jalapeno and mince it. Add to the bowl.
Mince some capers. Measure a generous teaspoon worth and add it to the bowl.
Add the juice of one lime. If it’s a bigger, juicer lime reserve some and adjust to taste after mixing up all the ingredients.
Add the kosher salt.
If you have oregano in your herb garden go snatch some, rinse it, pull off the little leaves and give them a mince. Add ½ teaspoon worth to the bowl. Or just add a ½ teaspoon of dried if you don’t have fresh oregano.
And lastly add the dried ground cumin, dried dill and ground cayenne pepper.
Whisk it all up. Give it a taste and adjust flavors if necessary.
This sauce is best if it melds in the fridge for like a day.
I make this sauce for my Fish Tacos. SO yummo!
Please leave me questions, tips or comments below. And please rate it too!