Smoky Tomato-Greek Yogurt Crema

• 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.
2. Toss the tomato halves with some canola oil and season with salt and pepper.
3. Grill until the tomatoes are charred and softened, turning once or twice, about 5 minutes total.
4. Combine the grilled tomatoes, vinegar and chipotles in a food processor and pulse a few times to combine.
5. Add the garlic, onions, cilantro, oregano and some salt and pepper and pulse until slightly smooth.
6. Put the yogurt in a medium bowl and swirl in some of the salsa, being careful not to stir it in completely.

tomatoes, canola oil, kosher salt, red wine vinegar, chipotles, garlic, onion, fresh cilantro, oregano

Taken from www.foodnetwork.com/recipes/bobby-flay/smoky-tomato-greek-yogurt-crema.html (may not work)