Roasted Poblano Crema



Fourth of July was wonderful. We spent the day at the beach with our family. There’s nothing like eating, laughing and sitting at the beach. The weather was just right. Not too hot and not too cool! I love being on any type of beach! I hope you all enjoyed the holiday too!

 I cooked some tuna steaks and wanted some type of sauce or cream to put on them to give them a little extra zing. This delicious cream just made these tuna steaks pop! OMG.

It may not look like much in a simple plastic bowl, but the flavor is fantastic. The cream looks much more beautiful on the tuna or anything you want!

It’s a simple recipe and seems like it is very versatile. It would make a fantastic sandwich spread or served on tacos and tostadas.


  • 1 poblano pepper, roasted, seeds removed.
  • 1/2 cup mexican crema, sour cream or Greek yogurt
  • 1 glove garlic
  • 1 green onion
  • 1 handful cilantro
  • 1/2 lime, juice and zest


Place the peppers on a baking sheet with the cut side facing down.
Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
Remove the skins from the peppers. The skins should easily “pinch” off.
Puree everything and enjoy!

I roast my peppers way differently! I just throw them on the stove directly on the flame until the skin is charred (don’t let them burn all the way through!) then proceed to put them in a bag until I can handle them. It might be a little messier, but I find it easier than having to use the oven! Of course, feel free to roast the peppers however might be easier for you.

Make sure that you refrigerate any leftovers.



Recipe source Closet Cooking


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