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Mix the base
In a medium bowl, whisk together Greek yogurt, minced garlic, lime juice, and lime zest until smooth.
Heat level control.
Start with just the adobo sauce if you're sensitive to spice. The chopped pepper adds serious heat, so taste as you go!
Greek yogurt matters.
Use thick, plain Greek yogurt for the best texture. Regular yogurt will make it too thin and watery.
Make-ahead friendly.
Actually tastes better after sitting overnight! The flavors develop and deepen beautifully.
Consistency fix.
If it gets too thick after chilling, whisk in a teaspoon of lime juice to loosen it up.
Fresh is best.
Use fresh lime juice and zest for the brightest flavor. Bottled lime juice just won't give you the same pop.
Wash your hands!
After cutting the peppers, wash your hands so that you don't transfer the heat on your fingers to your eyes and face. Trust me on this one!
Calories: 30kcal, Carbohydrates: 3g, Protein: 4g, Fat: 0.1g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.02g, Trans Fat: 0.002g, Cholesterol: 2mg, Sodium: 333mg, Potassium: 58mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2IU, Vitamin C: 0.2mg, Calcium: 45mg, Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.