Name: Smoky Tomato-Greek Yogurt Crema
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 5 minutes
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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Smoky Tomato-Greek Yogurt Crema

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