Description
Smoky Red Pepper Crema is a creamy, flavorful sauce made from roasted red bell peppers, sour cream, garlic, and smoked paprika. With its smoky undertones and velvety texture, this versatile condiment enhances everything from tacos and grilled meats to salads and sandwiches, making it a favorite in both Mexican and global cuisines.
Ingredients
2 large red bell peppers, roasted and peeled
½ cup sour cream (or Greek yogurt or vegan sour cream)
1 garlic clove, minced
1 tablespoon olive oil
1 teaspoon white vinegar
½ teaspoon smoked paprika
Salt and pepper, to taste
Optional: lemon juice (for brightness), cayenne pepper or jalapeño (for heat)
Instructions
Roast Peppers: Char red bell peppers in the oven (at 450°F for 20–25 min), on a gas burner, or grill until skins are blackened. Place in a bowl, cover, and let steam for 10 minutes. Peel off the skin and remove seeds.
Blend: In a food processor or blender, combine the peeled peppers, garlic, sour cream, olive oil, vinegar, and smoked paprika. Blend until smooth and creamy.
Season: Add salt and pepper to taste. Adjust acidity with lemon juice or heat with cayenne if desired.
Chill: Refrigerate for at least 1–2 hours to let the flavors meld. Stir before serving.
Notes
For a vegan version, use dairy-free sour cream or cashew cream.
Greek yogurt adds a tangier flavor and more protein.
Adjust smoked paprika and garlic to suit your taste preferences.
Keeps in an airtight container in the fridge for up to 1 week.
Freezing is not recommended due to texture changes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (for roasting peppers)
- Category: Sauce, Dip, Condiment
- Method: Roasted and Blended
- Cuisine: Mexican-Inspired