Description
This smoky red pepper crema is a versatile and flavorful condiment perfect for enhancing tacos, pasta, sandwiches, or as a dipping sauce. Roasted red peppers blend with creamy sour cream, mayo, and smoky spices to create a rich, tangy sauce with a subtle smoky depth that’s guaranteed to become a kitchen staple.
Ingredients
Roasted Red Peppers
- 2 red bell peppers
- 1 tbsp olive oil
Crema Sauce
- ½ cup sour cream (can use low fat or fat free sour cream)
- ¼ cup mayonnaise (can use light mayo)
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp garlic powder
- 1 tsp lime juice (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the red bell peppers.
- Roast Peppers: Coat the red bell peppers with olive oil and place them on a baking sheet. Roast for 40 minutes, turning halfway through to ensure even cooking and charred skin development.
- Steam Peppers: Remove the hot roasted peppers and place them in a bowl. Cover tightly with plastic wrap to steam and loosen the skins, allowing them to cool for 10-15 minutes.
- Prep Peppers: Once cooled, carefully remove the stems, seeds, and peel off the skins from the peppers. Slice the cleaned peppers into strips and pat dry with kitchen paper to remove excess moisture.
- Blend Ingredients: Combine the prepared roasted peppers with sour cream, mayonnaise, smoked paprika, salt, garlic powder, and lime juice in a food processor. Blend until the mixture is smooth and creamy.
- Adjust Seasoning: Taste the crema and adjust salt or lime juice as needed to balance the smoky and tangy flavors.
Notes
- This crema keeps well refrigerated for up to one week in an airtight container.
- Use fat-free or low-fat sour cream and light mayo to reduce calories without sacrificing flavor.
- Lime juice is optional but adds a nice tangy brightness to balance the smoky flavor.
- Perfect drizzled over tacos, mixed into pasta, as a sandwich spread, or a dipping sauce for fries and chips.
- For a spicier kick, consider adding a pinch of cayenne or chipotle powder.
