| Level: | Intermediate |
| Total: | 20 min |
| Active: | 20 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 171 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 17 g |
| Cholesterol | 7 mg |
| Sodium | 713 mg |
Reviews
I like this method of using grilled tomatoes for making a warm salsa! I had some extra spice rub from the fish sitting around so used that in place of the chipotles, salt, and pepper. This would be awesome once cooled as an all-purpose salsa. Making it using the spice rub and grilling the onions would rock on huevos rancheros.
This was great with fish ! It has the perfect heat to it !
Excellent condiment for the tacos…and even if you leave out the yogurt, it makes a great stand-alone salsa.