Easy Fire Roasted Poblano Crema for Carnitas

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Fresh charred poblanos are the base for this bright crema.

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With a blast of citrus and fresh herbs it's my go-to gourmet condiment for burgers, carnitas, eggs and more!

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Ingredients

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INSTRUCTIONS

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Flip as needed, allowing the skin to become black and blistered all over, about 5 to 7 minutes depending on the intensity of the heat.

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Remove the peppers from the heat and wrap loosely in foil for 5 to 7 minutes.

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Using your hands, peel the charred skin off of each pepper and discard.

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Roughly chop the peppers, discarding the stems and seeds.

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Swipe Up For The Full Recipe!

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