Ingredients
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Instructions
- Preheat the oven to 400°F and line a baking sheet with foil.
- Make a foil packet with 3 cloves garlic (skin still on) and drizzle with 1 tbsp extra virgin olive oil. Scrunch up the foil around the garlic so it is like a little pouch. Place onto the baking sheet.
- Place 3 red bell peppers onto the baking sheet and drizzle with 1 tbsp extra virgin olive oil. Use your hands to rub the peppers with the oil so they’re well coated.
- Roast in the center rack of the oven for 35-40 minutes. Immediately after cooking, place roasted red bell pepper straight into a bowl and cover tightly with plastic wrap for 20 minutes to allow it to steam. You can open the foil pouch of garlic and allow it to cool.
- Peel the now-steamed red bell peppers, to remove any skin and discard the seeds from the inside.
- Squeeze the cooked garlic from its skin.
- Place the peeled red bell peppers, cooked garlic, ½ cup sour cream, 1 teaspoon white vinegar, 1 tsp smoked paprika, 1 ½ tsp Kosher salt and ¼ tsp ground black pepper into a food processor. Blend for 2-3 minutes until smooth and creamy.
- Place in the fridge to set for 2 hours so the crema will thicken.
- Serve with your favorite chopped vegetables or over fish or chicken!
Test Kitchen Notes
- Each serving is based off of ¼ cup portions. The full recipe makes 2 ½ cups of crema.