Smoky Tomato-Greek Yogurt Crema

  • Yield : 5 minutes
  • Cook Time : 20m
  • Ready In : 20m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives


  • 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


Step 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.

Step 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.

Step 3

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

Leave a Reply

Your email address will not be published. Required fields are marked *