Smoky Red Pepper Crema (Print Version)

# Ingredients:

→ Crema Base

01 - 340 g jarred roasted red peppers, drained
02 - 120 ml sour cream
03 - 2.5 ml smoked paprika
04 - 1.25 ml garlic powder
05 - 1.25 ml onion powder
06 - Salt and freshly ground black pepper, to taste

→ Homemade Roasted Peppers (Optional)

07 - 2 to 3 medium red bell peppers

# Instructions:

01 - Place the drained roasted red peppers, sour cream, smoked paprika, garlic powder, and onion powder in a food processor or blender.
02 - Process the mixture until it is completely smooth and creamy. Add salt and black pepper according to preference.
03 - Transfer the crema to a serving bowl and serve immediately, or cover and refrigerate in an airtight container for up to 7 days.
04 - Preheat oven to 200°C. Wash and dry the peppers. Halve them lengthwise, removing stems, seeds, and membranes.
05 - Arrange pepper halves cut side down on a baking tray. Roast for 20–30 minutes, until skins are blistered with charred spots.
06 - Allow roasted peppers to cool for 10 minutes, then peel away the charred skins using fingers or a paring knife before use.

# Notes:

01 - For a tangier flavor, substitute part or all of the sour cream with Greek yogurt.

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