Smoky Tomato-Greek Yogurt Crema

By Cubby

Great on fish tacos

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

Details

Servings 1
Preparation time 10mins
Cooking time 15mins
Adapted from foodnetwork.com

Preparation

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.

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.