Smoky Tomato-Greek Yogurt Crema

By á-32

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

Preparation

Step 1

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.

Recipe courtesy of Bobby Flay

CATEGORIES:

Tomato

Appetizer

Salsa

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