Easy Fire Roasted Poblano Crema for Carnitas

Fresh charred poblanos are the base for this bright crema.

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


- Poblanos - Garlic - Cumin - Chili Powder - Salt - Limes - Cilantro - Crema


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 minutes.

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

Roughly chop the peppers, discarding the stems and seeds.

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