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

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