Chipotle Yogurt Sauce | The Jewish Week | Food & Wine

Chipotle Yogurt Sauce

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Chipotle Yogurt Sauce

Smoky and spicy chipotle peppers plus Cucumber Yogurt Dip make for an entirely different condiment, one that you can use on almost anything that calls for mayonnaise or ketchup. If you take away anything from this chapter, note how a classic ethnic dish like tacos, which are traditionally loaded with sour cream and cheese, can be made healthier by swapping out the fattier ingredients for more healthful Mediterranean flavors. If you prefer a little heat you may substitute this sauce in any of the recipes in this chapter calling for Garlic Yogurt Sauce or Cucumber Yogurt Dip.

Chipotle peppers in adobo sauce are typically packed whole and come in a can. Once open, the peppers will keep, covered, in the refrigerator up to 1 month. If you can find them pureed, you’re a hero. If not, blend them until they’re nice and smooth before stir- ring into the yogurt.

Servings & Times
  • Makes 1 1/4 cups

1⁄2 cup Cucumber Yogurt Dip
 or store-bought tzatziki

3 tablespoons pureed chipotle peppers in adobo sauce

Kosher salt

Fresh ground black pepper


Combine the yogurt and pureed peppers in a small bowl and stir until thoroughly combined. Season with salt and pepper. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks. Stir well before each use.

Reprinted with permission from Live to Eat: Cooking the Mediterranean Way. 2017 by Michael Psilakis, Little, Brown and Company.