Smoky Red Pepper Crema
My delicious smoky red pepper crema recipe is incredibly versatile and guaranteed to become your new favorite condiment! I love drizzling it on tacos, tossing with pasta, spreading on sandwiches, or using as a dipping sauce with chips or fries. It's perfect for anyone looking for a sauce to amp up the flavor of just about any dish!
Servings: 16 tablespoons
Calories: 35kcal
Ingredients
- 2 red bell peppers
- 1 tbsp olive oil
- ½ cup sour cream can use low fat or fat free sour cream
- ¼ cup mayo can use light mayo
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp garlic powder
- 1 tsp lime juice optional
Instructions
- Preheat the oven to 375 degrees F / 190 C.
- Coat the bell peppers in the oil, place on a baking sheet and roast for 40 minutes. Turning half way to ensure even cooking.
- Remove and place the peppers, while still hot into a bowl, and cover with plastic wrap.
- Allow the bell peppers to cool for 10-15 minutes.
- Remove the stems, seeds and skin from the bell peppers and cut into slices.
- Pat dry with kitchen paper.
- Place all ingredients into a food processor and blend until smooth.
- Adjust seasoning to taste.
Notes
- Drying the roasted peppers helps to reduce the moisture content.
- Add some cayenne pepper to spice it up a little.
- Store in an airtight container in the fridge for up to 5 days.
- Due to the dairy component, this recipe doesn't freeze well.
- Don't let water get into your crema while storing or it will spoil faster.
Nutrition
Serving: 1tablespoon | Calories: 35kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 5mg | Sodium: 105mg | Potassium: 46mg | Fiber: 0.4g | Sugar: 1g