This Smoky Red Pepper Crema Recipe is deliciously creamy and has a rich smoky flavor! It pairs well with stews, pasta dishes, nachos, tacos and, even as a fajita topping or quesadillas for your Taco Tuesdays!
Smoky Red Pepper Crema
This smoky red pepper creamy is specially is dedicated to all of the tangy-creamy sauce lovers out there. Wait until you try this recipe. You’re going to want to make this every week!
The bell peppers add a smoky flavor to the sauce without overpowering it. Since they’re roasted before the sauce is made, the flavor is subtle. Combined with sour cream and lemon juice, you have the creaminess and a hint of tanginess.
Plus, the recipe requires little effort to make. You just have to roast a red bell pepper and blend it with a few simple ingredients in a food processor.
Use it as a dip, dressing, or condiment to make a delicious appetizer. Or add it to various dishes for a kick of flavor.
Smoky Red Pepper Crema Ingredients
- Bell pepper: Red peppers are used for this recipe. Roasting them brings a smoky savor.
- Olive oil: Olive oil gives the sauce a fruity taste and a smooth texture.
- Sour cream: Sour cream is the base of this sauce
- Lemon juice: Lemon juice adds a refreshing, tang taste.
- Seasonings: Season the sauce with salt and smoked paprika to enhance the overall flavor and brings smokiness
Smoky Red Pepper Crema Recipe
- Prep Time15 min
- Cook Time40 min
- Total Time55 min
- YieldMakes 1 cup of sauce
How to Make Smoky Red Pepper Crema
Preheat the oven to 400F.
Place your red bell pepper onto a baking sheet. Coat in the olive oil and put in the oven.
Roast for a good 20 to 30 minutes. The pepper can be left, other than turning it once halfway through the cooking time so that it roasts evenly.
To avoid a too-bitter taste, it’s best to roast red bell peppers at a moderate temperature for no longer than 30 minutes.
Once the time is up, remove the pepper from the oven. Let it cool for about 10 minutes.
Using your sharp knife, cut the pepper into strips. Remove the stem and all the seeds.
Put the red pepper in the blender or food processor. Add the sour cream, lemon juice, smoked paprika and salt.
Blend the ingredients until the sauce is completely smooth.
The spicy sauce is now ready – serve immediately with roasted chicken, tortilla chips, or seared pork like Santiago’s green chili recipe.
Variations & Substitutions
- Red peppers: If you’re short on time, you can use a jar of store-bought roasted red peppers. Just make sure that you drain all the excess liquid away before using the peppers. Otherwise, you’ll affect the texture and taste of your sauce.
- Dairy products:
- If you don’t want to utilize a shop-bought sour cream, try making your own at home! Add a little bit of lemon juice and milk to heavy cream and you’ll have your own homemade ingredient.
- Replace the sour cream with tahini and vegetable broth for a vegan version. Coconut cream works great too.
- Spices: You should be able to find smoked paprika in your local grocery store. But if not, you can use one of these as a simple substitution: chipotle powder, cayenne pepper, or chili pepper.
- Sweetener: If you find this sauce too bitter or tangy, add a sweet ingredient such as honey, maple syrup, or brown sugar. Use a light hand, taste, and adjust if necessary.
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- 38.6 g Fat
- 14.6 g Carbs
- 5 gProtein