Smoky Red Pepper Crema

Few things add flavor and silky richness to a meal quite like a dollop of smoky red pepper crema It is fast easy and layered with sweet smokiness and a gentle tang This is my go to sauce for tacos grain bowls roasted veggies and anything that deserves a creamy kick

I first whipped this up for a casual taco night and now friends beg for the recipe when I bring it to parties One taste and it is a forever favorite

Ingredients

• Roasted red peppers: bring sweetness and a hint of char Use a quality jarred version or roast your own for the ultimate flavor boost
• Sour cream: makes the base extra creamy and adds refreshing tang Go for full fat for the richest taste or sub with Greek yogurt for a lighter option
• Smoked paprika: infuses a subtle smokiness Spanish pimentón is extra fragrant
• Garlic powder: gives that savory backbone always check your spice expiration date for best flavor
• Onion powder: amplifies the natural sweetness and blends smoothly
• Salt and black pepper: round it all out Taste after blending and adjust as needed
• Red bell peppers: if roasting from scratch Choose firm glossy peppers that feel heavy for their size

Step-by-Step Instructions

Drain and Prep the Peppers:

Drain the roasted red peppers from the jar to avoid a watery crema Shake off any extra liquid and place the peppers in your blender or food processor

Blend the Crema Base:

Add the sour cream smoked paprika garlic powder and onion powder to the blender Process everything until the mixture is completely smooth and creamy Scrape down the sides once or twice for an even blend

Season to Taste:

Pause to taste the crema Add salt and pepper to your liking even a squeeze of lemon if you feel playful Blend again to combine

Roast Your Own Red Peppers:

If using fresh peppers preheat your oven to 400 degrees Fahrenheit Wash and dry the peppers Cut them in half remove stems seeds and membranes

Char for Extra Flavor:

Arrange the peppers cut side down on a sheet pan Roast for 20 to 30 minutes until skins are puffed and blackened in spots

Cool and Peel:

Let roasted peppers cool for 10 minutes then peel off and discard the blistered skins This leaves only the sweet tender flesh

Transfer and Serve or Store:

Spoon the crema into a bowl for serving or store it covered in the fridge up to 7 days for quick flavor on demand

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I am obsessed with the magic of smoked paprika One sniff of that jar always reminds me of my grandmother’s kitchen and the way smoked flavors can transform a simple dish into something special It is absolutely the ingredient that keeps folks coming back for seconds

Storage Tips

Keep your smoky red pepper crema in a tightly closed glass jar or container It will stay good in the fridge for about a week Always use a clean spoon to keep the sauce fresh and avoid double dipping You can freeze leftovers in a pinch but the texture may change a bit after thawing so give it a solid stir

Ingredient Substitutions

If sour cream is not your thing use whole milk Greek yogurt for a leaner spin Vegan versions work just as well If you love heat add a pinch of cayenne or a splash of hot sauce No smoked paprika Just use regular and add a drop of liquid smoke for that signature flavor

Serving Suggestions

This crema belongs on tacos burritos grain bowls and roasted potatoes Drizzle over grilled chicken or toss with pasta salads for an instant upgrade It even doubles as a quick dip for chips or fresh crunchy veggies I often swirl it into soups right before serving for velvety richness

Cultural and Historical Note

Roasted red pepper sauces have deep roots in Mediterranean and Spanish cuisines The creamy smoky combo tastes familiar but endlessly adaptable and this recipe is a love letter to both tradition and modern weeknight cooking

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This crema has changed the way I think about leftovers and vegetables The bright smoky flavor lifts even the simplest of dishes and always brings a little excitement to the dinner table

Frequently Asked Questions

→ How can I serve smoky red pepper crema?

Use it as a topping for tacos, drizzle over grilled meats, or serve as a dip alongside fresh veggies or chips.

→ Can I make it ahead of time?

Yes, prepare in advance and refrigerate in an airtight container for up to seven days.

→ Is it possible to use homemade roasted peppers?

Absolutely. Roasting your own peppers in the oven deepens the smoky flavor and adds a fresh touch.

→ Can I substitute the sour cream?

Greek yogurt or a plant-based alternative work well to achieve a similar creamy texture.

→ What dishes pair well with this crema?

It complements sandwiches, roasted vegetables, seafood, burgers, and even as a salad drizzle.