Chipotle Yogurt Sauce

Christopher Hirsheimer

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. 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 stirring into the yogurt.


  • 1 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.

Excerpted from the book Live to Eat by Michael Psilakis. Copyright © 2017 by Michael Psilakis. Reprinted with permission of Little, Brown and Company.

Cook time: 
Makes 1 1/4 cups
  • Every bite is precious: Buddhist cooking in Japan

    Japanese monks are teaching a new generation of chefs to use seasonal ingredients – and zen principles – to elevate their cooking. Contributor Abigail Leonard reports from Tokyo on Buddhist cuisine.

Top Recipes

Food, history & feminism: “The Women’s Pages”

Charleston's The Post and Courier food editor Hanna Raskin discusses the importance of the women's pages to the history of food writing and roots of feminism.