Fire-roasted poblanos are the key to this fresh and vibrant Poblano Crema that is perfect for spooning over carnitas or an abundance of other things! You have to try this great recipe for a quick, easy, and simple upgrade to your sauce game!
Ready to add a distinctly bold, delicious flavor to your favorite Mexican dishes? Look no further because we’ve got a Poblano Crema recipe that will make your taste buds dance the salsa! Whether a seasoned chef or a first-time experimenter, this recipe is a great way to elevate your culinary game and impress your dinner party guests. So grab those fresh poblano peppers, and let’s dive into some smoky, creamy goodness!
What Is Poblano Crema?
Poblano Crema involves charring poblano peppers and blending them with a variety of spices and Mexican crema to create a creamy, spicy sauce, just like this red chimichurri and cilantro chimichurri! Drizzle over your favorite tacos like these Quesabirria Tacos and Cajun Grilled Shrimp Tacos, and you’ve got the perfect topping for every taco night!
Poblano Crema Ingredients
- Poblanos – These are the big dark green peppers you find at the market. Bring a distinct, bold flavor to the crema.
- Garlic – Adds a rich and aromatic essence to the creamy sauce.
- Cumin – Adds a warm and earthy flavor.
- Chili powder – Gives this delicious creamy sauce a little heat.
- Salt
- Limes – Adds a tangy, bright flavor to the crema and thins it out slightly.
- Fresh Cilantro – Perfectly compliments the spices in this creamy poblano sauce.
- Crema – A rich and creamy dairy product commonly used in Mexican cuisine. Kind of like sour cream but thinner!
How to Make Poblano Crema
CHAR
- Place the poblanos directly over your coals to char.
- Flip as needed, allowing the skin to become black and blistered all over for about 5 to 7 minutes, depending on the intensity of the heat.
- Remove the peppers from the heat and wrap loosely in foil for 5 to 7 minutes.
PEEL
- Carefully unwrap the peppers from the foil.
- Peel the charred skin off of each pepper and discard.
CHOP
- Roughly chop the peppers, discarding the stems and seeds.
PUREE
- Toss the peppers into a food processor or immersion blender with the garlic, cumin, chili powder salt, lime juice, cilantro, and crema.
- Pulse on high speed until smooth.
- Remove from the food processor and spoon into an airtight container.
- Store in the fridge until ready to serve, up to 4 days.
SERVE
- Spoon the fire-roasted poblano crema over desired foods as a condiment.
How do I peel the poblano peppers?
- Steam allows the skin to peel off easily after the peppers have charred and are blistered all over. So you need to trap it and allow the peppers to soften for several minutes.
- Do this by placing the peppers in the center of a sheet of aluminum foil and folding it shut, sealing all the edges for 5 to 7 minutes.
- Or by placing the peppers in a resealable plastic bag OR a resealable container for 5 minutes.
- In a pinch, I’ve even just tossed a plate over a small bowl of peppers to trap the steam in.
- Once the peppers have steamed, they will look wilted (for lack of better words), and the skin will peel easily off of them. I find using my hands is the quickest and easiest way to roll the skin off and discard.
Expert Recipe Tips
- Roast the peppers for a deeper, richer flavor!
- Fresh poblano peppers, garlic cloves, and cilantro will elevate the flavor of your crema. Avoid using pre-packaged or processed ingredients for the best taste.
- Use Greek yogurt instead of Mexican crema for extra protein and fewer calories!
Leftovers
- Store in an airtight container for up to 4 days.
What to Serve With Poblano Crema
Looking for an easy way to jazz up an easy Mexican breakfast like these Smoked Chicken Chilaquiles? Drizzle this rich cream sauce over it! This Poblano Crema also makes a great addition to these Ground Pork Tacos or Chicken Enchilada Nachos!
Recipe FAQs
No, you don’t have to roast the peppers, but the sauce will not be the same unless you do. One, the peppers become soft when roasting, making them easy to puree. Two, the flavor deepens and becomes richer.
To omit the ‘roasting,’ finely mince the peppers and use a heavy-duty food processor or blender to pulse the crema.
After that, you are ready to pulse everything together in a food processor per the original recipe.
Yes, but the taste will be altered! Just less smoky. But it still gets the job done. Just make sure to get the poblanos good and blistered on all sides, no matter how to roast them.
How to char poblanos:
In the oven: Oven roasting may be the easiest way to roast the peppers. Preheat the oven to 425 degrees F and arrange the poblanos on a baking sheet. Roast until the skins are blistered, 20-25 minutes.
On a gas range: If you have a gas range, simply roast the peppers over a lit burner, rotating as needed, until you have blackened skins.
Char-grilling: To add flavor, char the poblanos over the grill. We let the hickory wood briquettes infuse a deep layer before steaming the peppers.
You can find poblano peppers at most grocery stores in the produce section!
Using bell peppers instead of poblano peppers in a poblano crema recipe is not recommended because bell peppers have a different flavor profile. Poblano peppers have a distinct, slightly smoky, and earthy flavor, while bell peppers have a sweet flavor. The unique taste of poblano peppers gives poblano crema its characteristic flavor. Sticking with them for an authentic and delicious poblano crema experience is best.
However, fire-roasted bell pepper puree is an amazing Portuguese dish, similar to harissa, that we love slathered over grilled chicken.
More Delicious Sauces
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Horseradish Cream Sauce Recipe
Poultry Recipes
Giblet Gravy Recipe
Poultry Recipes
Turkey Gravy Recipe (without Pan Drippings)
Sauces, Mops, & Condiments
Pork Chop Marinade
Now armed with the knowledge and recipe to create this creamy, smoky, slightly spicy sauce, you’re ready to take your taste buds on a fiesta of flavors. Did you love this recipe? Please rate the recipe card and drop a comment below to help out the next reader!
Fire Roasted Poblano Crema
Recommended Equipment
- food processor
Ingredients
- 4 Poblanos
- 4 cloves Garlic
- 2 tbsp Cumin
- 1/2 tsp Chili Powder
- 1 tsp Salt
- 2 Limes juiced
- 1/2 cup fresh Cilantro
- 1 cup Crema
Instructions
Char
- Place the poblanos directly over your coals to char.
- 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.
- Remove the peppers from the heat and wrap loosely in foil for 5 to 7 minuts.
Peel
- Carefully unwrap the peppers from the foil.
- Using your hands, peel the charred skin off of each pepper and discard.
Chop
- Roughly chop the peppers, discarding the stems and seeds.
Puree
- Toss the peppers into a food processor with the garlic, cumin, chili powder salt, lime juice, cilantro and crema.
- Pulse until smooth.
- Remove from the food processor and spoon into an airtight container.
- Store in the fridge until ready to serve, up to 4 days.
Serve
- Spoon the fire roasted poblano crema over desired foods as a condiment.
Notes
How do I peel the poblano peppers?
- Steam allows the skin to peel off easily after the peppers have charred and are blistered all over. So you need to trap it and allow the peppers to soften for several minutes.
- Do this by placing the peppers in the center of a sheet of aluminum foil and folding it shut, sealing all the edges for 5 to 7 minutes.
- Or by placing the peppers in a resealable plastic bag OR a resealable container for 5 minutes.
- In a pinch, We’ve even just tossed a plate over a small bowl of peppers to trap the steam in.
- Once the peppers have steamed, they will look wilted (for lack of better words), and the skin will peel easily off of them. We find using my hands is the quickest and easiest way to roll the skin off and discard it.
How to char poblanos:
- In the oven: Oven roasting may be the easiest way to roast the peppers. Preheat the oven to 425 degrees F and arrange the poblanos on a baking sheet. Roast until the skins are blistered, 20-25 minutes.
- On a gas range: If you have a gas range, simply roast the peppers over a lit burner, rotating as needed, until you have blackened skins.
- Char-grilling: To add flavor, char the poblanos over the grill. We let the hickory wood briquettes infuse a deep layer before steaming the peppers.
Nutrition
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This is such a fantastic blend. Tasty, spicy not overpowering. Can’t imagine it with non roasted poblanos.
It is a delicious compliment to chicken!
I want to eat this…NoW!