Rich and Smoky Red Pepper Crema
This Smoky Red Pepper Crema boasts a velvety texture and a bold, smoky flavor with a hint of zesty spice. Perfect as a dip, sauce, or topping, it’s a versatile addition to tacos, grilled veggies, or any dish needing a flavorful upgrade.
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
Gina's Tips For Recipe Success
- 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.
Nutrition
Serving: 1tablespoon | Calories: 29kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 4mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 854IU | Vitamin C: 29mg | Calcium: 10mg | Iron: 0.2mg
