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!
- 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
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.
Carefully unwrap the peppers from the foil.
Using your hands, peel the charred skin off of each pepper and discard.
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.
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.
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