Easy Smoky Red Pepper Crema

smoky red pepper crema in a white bowl with a spoon

5 from 1 vote

This easy creamy 6-ingredient Smoky Red Pepper Crema takes only 10 minutes to prepare and in the perfect Mexican-inspired sauce to serve with vegetables, tortilla chips or drizzled over tacos.

Course Appetizer

Cuisine Mexican

Diet Gluten Free

Prep Time 10

Cook Time 35

Inactive Time 20

Servings servings

Calories 59kcal

Author Dalya Rubin

Ingredients

2 tablespoon extra virgin olive oil
3 cloves garlic in their peel
3 red bell peppers
½ cup sour cream dairy or dairy-free version
1 teaspoon white vinegar
1 teaspoon smoked paprika
1 ½ teaspoon Kosher salt Diamond Crystals brand
¼ teaspoon ground black pepper

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!

Notes

Each serving is based off of ¼ cup portions. The full recipe makes 2 ½ cups of crema.

Nutrition