Smoky red pepper crema is a delightful creamy sauce that’s very easy to make using roasted bell peppers and sour cream. Its smoky, bold flavors make it perfect as a topping to your favorite dishes or a crowd-pleasing party dip.
The best part? No need to peel, and you can make this recipe for around 40 minutes with just a few ingredients. If you want a lighter alternative to heavier sauces, make this recipe now!
Irresistible Smoky Red Pepper Crema You’ll Crave
Let me tell you, while you can find smoky crema at the grocery store, there’s just something so satisfying about making it from scratch. Trust me, it’s easier than you think! You’ll whip up something truly special with just a few simple ingredients—like sour cream, red bell peppers, and a handful of seasonings. Plus, since there’s no need to chill the crema after blending, it’s ready to serve in just 40 minutes. Talk about a lifesaver on a busy day, right?
Here’s my favorite part: no peeling those red bell peppers! We roast them with the skin intact, saving you time and effort and creating that irresistible smoky flavor and aroma. The result? A versatile crema that can do it all. Use it as a creamy dip for fresh veggies, a flavorful topping for grilled meats, or even a tasty sandwich spread. Honestly, it’s one of those recipes that makes you feel like a pro in the kitchen without all the fuss!
This Smokey Red Pepper Crema is a showstopper, but why stop there? If you’re a dip lover, you’ll adore these other easy make-ahead party dips. These recipes are perfect for gatherings, game days, or just indulging in flavorful snacks at home.
Ingredients You Will Need
As fancy as it sounds, it only takes a few ingredients to make this slightly spicy red pepper crema.
- Red bell peppers: Look for medium to large fully ripened red bell peppers to achieve the best flavor. Make sure that they feel firm and heftier for their size to ensure a better texture.
- Sour cream: You’ll want the crema to be smooth and creamy, so choose full-fat sour cream. It should be far from its expiration date to get that pleasant, tangy flavor.
- Olive oil: The fresher, the better, so check the “best by date” and choose one that’s way before this date. If possible, go for extra virgin olive oil to enhance the crema with its natural flavor.
- Chili powder: You don’t want the crema to be overly spicy, so choose chili powder with a mild to medium heat level.
- Smoked paprika: Choose sweet smoked paprika to give that smoky flavor without being too spicy. For a more authentic taste, go for Spanish-smoked paprika.
- Garlic powder: To provide a clean garlicky flavor, choose garlic powder made from pure garlic without any additives.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations and Substitutions
- You can leave some of the pepper in larger pieces to create a chunky version.
- If you’re vegan or simply avoid dairy, swap sour cream for coconut cream, cashew cream, or a blend of tofu and lemon juice.
- Reduce or skip the chili powder if your family can’t handle the heat.
- If the spicy level isn’t enough, elevate it with a bit of cayenne pepper or jalapeno.
- Add more herbs like cilantro, basil, or parsley for more flavor.
How To Make Smoky Red Pepper Crema
Get ready to whip up this extra smoky red pepper crema that will take your dishes to the next level.
1
Roast Peppers
First, preheat the oven to 400 degrees Fahrenheit. Wash your red bell peppers, then use a knife to cut off the stems and slice them in half. Remove the seeds and the white membrane using your hand or a spoon.
Next, place your pepper halves on a baking sheet in a single layer. Drizzle with olive oil to keep them from drying out while roasting, and season with salt and pepper. Once ready, put into the preheated oven to roast for 25-30 minutes or until the skin is charred.
After your peppers are roasted, remove from the oven and cool for 5-10 minutes.
2
Blend
Once your roasted peppers are cooled, put them in a food processor or high-speed blender. Add the rest of the ingredients, like sour cream, smoked paprika, garlic powder, and chili powder. Start blending on low speed, and gradually increase the speed until the mixture becomes smooth.
Once you reach the desired consistency, taste and add salt and pepper as necessary.
3
Serve To Enjoy
Serve your smoky pepper crema immediately! Pour into a bowl and serve together with chips or vegetable sticks as a dip or as a sauce for tacos and grilled meats.
Your serving options are endless. You can even serve it at breakfast with your avocado toast and scrambled eggs or spread it on your favorite sandwiches. This crema also makes a creamy dressing for roasted vegetable salads and coleslaw.
Gina’s Tips For Recipe Sucess
- While cooling the roasted peppers, cover with a clean towel or plastic wrap to soften and make them easier to blend.
- Flip the peppers halfway while roasting to ensure even cooking.
- Add a bit of water or olive oil if the consistency is too thick, then blend again.
- Make sure to remove all the white membrane and seeds of the red peppers because they taste bitter.
Great Ways To Serve Crema
I like to serve this smoky red pepper crema as a dip for veggies, chips, or pita bread. It’s also great as a sauce for tacos and grilled meats. Additionally, you can use it as a creamy dressing for roasted vegetable salads. It also pairs wonderfully with breakfast items like avocado toast and scrambled eggs or as a spread on sandwiches. The options are endless!
Serving Tip: If you want to use the crema as a dip, serve it cold directly from the fridge. You may need to serve it warm if you want to use it as a sauce or topping for grilled meat and roasted vegetables.
Crema Leftovers
The best way to keep your leftovers fresh is to store them in the fridge in an airtight container. You can consume it within 3 days.
To reheat, simply heat on a stovetop over low heat or microwave for 30 seconds. Make sure you stir well when reheating the crema. Add a splash of milk or water to thin out the consistency if it gets too thick.
Sauce Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
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Rich and Smoky Red Pepper Crema
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 3 red bell peppers
- 1 tablespoon olive oil
- Salt and pepper to taste
- ½ cup sour cream
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
Instructions
- Preheat the oven to 400°F (200°C). Slice the bell peppers in half and remove the seeds and stalks.3 red bell peppers
- Place the pepper halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25–30 minutes, or until the peppers are slightly charred.1 tablespoon olive oil, Salt and pepper to taste
- Let the roasted peppers cool for 5–10 minutes until they are easy to handle.
- Transfer the cooled peppers to a food processor or blender. Add the sour cream, smoked paprika, garlic powder, chili powder, and more salt and pepper to taste. Blend until smooth.½ cup sour cream, 1 ½ teaspoons smoked paprika, 1 teaspoon garlic powder, ½ teaspoon chili powder
- Serve immediately as a dip for veggies, chips, or pita bread. Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
- While cooling the roasted peppers, cover with a clean towel or plastic wrap to soften and make them easier to blend.
- Flip the peppers halfway while roasting to ensure even cooking.
- Add a bit of water or olive oil if the consistency is too thick, then blend again.
- Make sure to remove all the white membrane and seeds of the red peppers because they taste bitter.
