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Fire Roasted Poblano Crema

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!
Course Sauce
Cuisine Latin
Prep Time 5 minutes
Cook Time 5 minutes
Servings 10
Calories 62kcal

Equipment

  • food processor

Ingredients

  • 4 Poblanos
  • 4 cloves Garlic
  • 2 tbsp Cumin
  • ½ tsp Chili Powder
  • 1 tsp Salt
  • 2 Limes juiced
  • ½ 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

To roast peppers in oven, preheat oven to 4250 degrees F and roast for 20 to 25 minutes. 
Alternatively, these can be charred over a gas range as well. The taste will be altered. 
Store in an airtight container for up to 4 days. 

Nutrition

Serving: 1g | Calories: 62kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 336mg | Potassium: 129mg | Fiber: 1g | Sugar: 2g | Vitamin A: 388IU | Vitamin C: 43mg | Calcium: 61mg | Iron: 1mg