Description
Learn how to make rich, smoky Poblano Crema with this easy recipe. Perfect as a topping, dip, or sauce, it’s a delicious addition to any dish.
Ingredients
Scale
Ingredients List
Main Ingredients:
- 2–3 large poblano peppers, roasted and peeled
- 1/2 cup crema Mexicana or sour cream
- 1 clove garlic, minced
- 1 tablespoon lime juice
- Salt, to taste
Instructions
- Roast the Poblano Peppers: Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning occasionally, until the skins are blistered and charred. Alternatively, you can roast them over a gas flame or on a grill, turning until all sides are charred.
- Peel and Seed the Peppers: Once roasted, place the peppers in a bowl and cover with plastic wrap or a towel to steam for about 10 minutes. This helps loosen the skins. After steaming, use tongs or gloves to peel off the charred skins, remove the stems, and scrape out the seeds. If you prefer a milder sauce, remove the ribs as well.
- Blend the Ingredients: In a blender or food processor, combine the roasted poblano peppers, crema Mexicana (or sour cream), garlic, lime juice, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning with more salt or lime juice as needed.
- Add Optional Ingredients: If using, add any optional ingredients like avocado, cilantro, or jalapeño to the blender. Blend again until fully incorporated and the sauce is smooth.
- Serve or Store: Transfer the Poblano Crema to a serving bowl and use immediately, or store it in an airtight jar in the refrigerator for up to a week. The flavors will develop further as it sits, making it even more delicious over time.
Notes
- Flavor Adjustments: Poblano Crema is highly customizable. For a brighter flavor, add more lime juice. If you prefer it spicier, include a roasted jalapeño or even a dash of hot sauce. To enhance the smoky profile, add a pinch of smoked paprika or cumin.
- Texture Control: The consistency of your Poblano Crema can be adjusted to suit your needs. For a thicker sauce, reduce the amount of crema or add avocado. If you want a thinner, drizzle-able sauce, add a little water or more lime juice until the desired consistency is reached.
- Serving Suggestions: Poblano Crema is best served at room temperature. If you’ve stored it in the fridge, let it sit out for a few minutes before using to allow the flavors to come through more fully.