This fire roasted poblano crema recipe takes creamy goodness to a whole new level. Charred, smoky fire-roasted poblanos are blended with a combination of creamy ingredients to create a velvety sauce that adds a burst of flavor to any dish. Drizzle it over tacos, slather it on quesadillas, or use it as a versatile dip – it's sure to become your new favorite condiment! 🌶️🍴🔥
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
Store in an airtight container for up to 4 days.
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.