Smoky Tomato-Greek Yogurt Crema

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  • Level: Intermediate
  • Total: 20 min
  • Active: 20 min
  • Yield: 5 minutes
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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


  1. 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.
  2. 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.
  3. Put the yogurt in a medium bowl and swirl in some of the salsa, being careful not to stir it in completely.