Smoky Tomato-Greek Yogurt Crema

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
5 minutes
Level:
Intermediate

Ingredients
  • 3 plum tomatoes, halved
  • Canola oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 2 teaspoons chipotles in adobo
  • 3 cloves garlic, chopped
  • 1 small Spanish onion, roughly chopped
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon dried Mexican oregano
  • 1 cup 2-percent or nonfat Greek yogurt
Directions

Heat a grill to high. Toss the tomato halves with some canola oil and season with salt and pepper. Grill until the tomatoes are charred and softened, turning once or twice, about 5 minutes total.

Combine the grilled tomatoes, vinegar and chipotles in a food processor and pulse a few times to combine. Add the garlic, onions, cilantro, oregano and some salt and pepper and pulse until slightly smooth.

Put the yogurt in a medium bowl and swirl in some of the salsa, being careful not to stir it in completely.


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