Roasted Poblano Crema by Closet Cooking

A roasted jalapeno creama that is so creamy and refreshing with a touch of heat.


Servings: makes 1/2 cup

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
  • 1 poblano pepper, cut in half and seeds removed
  • 1/2 cup crema, sour cream or Greek yogurt
  • 1 glove garlic
  • 1 green onion
  • 1 handful cilantro
  • 1/2 lime, juice and zest
Directions
  1. Place the peppers on a baking sheet with the cut side facing down.
  2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
  3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
  4. Remove the skins from the peppers. The skins should easily "pinch" off.
  5. Puree everything.
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