- Chili Powder
- Limes juiced
Place the poblanos directly over your coals to char. Flip as needed, allowing the skin to become black & blistered all over, about 5 to 7 minutes.
Remove the peppers from the heat and wrap loosely in foil for 5 to 7 minutes.
Carefully unwrap the peppers from the foil. Using your hands, peel the charred skin off of each pepper and discard.
Roughly chop the peppers, discarding the stems and seeds.
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.
Spoon the fire roasted poblano crema over desired foods as a condiment.
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