Roasted Poblano Crema
What is a crème, you may ask? It’s very simply a thick, creamy sauce that is seen in Mexican cooking (think Fish Tacos with crema) similar to crème fraiche (French cultured sour cream). Crema is thinner than the American version, sour cream. This Roasted Poblano Crema is my twist on a regular crema because it really packs in the flavor with the roasted Poblano pepper mixed into the puree. I also add in some cilantro, garlic and lime juice for a balance of flavors. And I used crème fraiche for my ‘crema’ because it was easy to find. You could also make your own instead by combining heavy cream with buttermilk.
Poblano or Pasilla peppers are a dark green pepper that have a mild heat to them. Roasting brings out the sweetness in them, too.
You want to roast the pepper until the skin turns a dark brown/blackish color and then put them in a bowl and cover with plastic wrap for a few minutes. This will steam them and the skin will peel right off. There are few options for roasting peppers (of any kind). One you can place the whole pepper on a gas burner (directly) and turn with tongs until blackened on all side. Use the same method for steaming off the skin for any of these methods. Two, you can cut the pepper into halves or quarters, removing the stem and seeds, and place on a baking sheet and then place under the broiler for a few minutes until blackened. This is the method I used this time. I had to move the peppers around a bit to make sure they blackened evenly but I like this method because the pepper tends to cook evenly and it’s easy cleanup. A third method is to put them on the grill and cook them, turning them as needed, until blackened on all sides. Here’s what they look like when they are done.
From there it’s easy. Simply add the remaining ingredients to your food processor or Vitamix and blend until smooth. If you want a really smooth texture then strain the mixture before serving and press down on the solids to get as much flavor out of it as you can. I chose to leave mine smooth but with a little texture.
This makes a great dip or spread for sandwiches or burgers too! Make ahead and cover tightly and store in the fridge for up to 2 days.
- 1 Poblano (also known as Pasilla) Pepper
- 1/4 cup loosely packed Cilantro
- 1 clove garlic
- 3/4 teaspoon Kosher salt
- 5 oz creme fraiche
- Juice of 1/2 lime
- 1 Tablespoon olive oil
- Roast the Poblano Pepper by cutting into halves, removing the seeds and stem, and placing under a broiler until blackened. Place the pieces in a bowl and cover with saran wrap. After 5-10 minutes the skin should easily peel off.
- Combine roasted Poblano pepper and remaining ingredients in the bowl of a food processor or blender. Blend until smooth. Adjust salt if needed.