why make this recipe
This crema tastes fresh and smoky. It uses roasted poblano peppers and a few simple ingredients. It makes tacos, grilled meat, and veggies better. Try it when you want a quick sauce that feels special. For more simple meal ideas, see this easy dishes guide.
introduction
Copycat Poblano Crema is a home version of a creamy, mild green sauce. You can make it in minutes with a blender. It adds cool heat and bright lime to many dishes. Learn the steps below and keep the sauce ready in your fridge. For other quick recipes that fit in a simple weeknight plan, check this simple recipe guide.
how to make Copycat Poblano Crema Recipe for Home
Make sure your peppers are well roasted so you get the smoky flavor. Blend everything until smooth and taste for salt. Chill a bit before serving so the flavors settle.
Ingredients :
3–4 roasted poblano peppers, ½ cup Mexican crema or sour cream, Juice of 1 lime, 1 garlic clove, Pinch of salt
Directions :
Step 1: Roast poblano peppers until skins blister. Step 2: Steam under cover for 10 minutes. Step 3: Peel, seed, and blend with remaining ingredients. Step 4: Adjust seasoning to taste.
how to serve Copycat Poblano Crema Recipe for Home
Use this crema on tacos, grilled chicken, fish, roasted vegetables, or as a dip for chips. It also makes a good sauce for rice bowls. Try it with a simple fish like lemon garlic cod for a fresh meal idea: lemon garlic cod.
how to store Copycat Poblano Crema Recipe for Home
Keep the crema in an airtight container in the fridge. It should stay good for 4–5 days. Stir before using. If it separates a little, whisk or blend briefly to bring it back together.
tips to make Copycat Poblano Crema Recipe for Home
- Roast peppers over a gas flame or under a broiler until the skin blisters.
- Let peppers steam in a covered bowl to loosen the skin for easy peeling.
- Remove seeds if you want less heat.
- Use full-fat crema or sour cream for a richer taste.
- Taste and add more lime or salt as needed.
variation (if any)
- Add a small handful of cilantro for a fresh herb note.
- Mix in a little jalapeño if you want more heat.
- Use Greek yogurt for a tangier, thicker crema.
FAQs
Q: Can I use canned poblanos?
A: Yes. Use drained canned poblanos, but roast fresh if you can for better flavor.
Q: Can I make this dairy-free?
A: Yes. Replace crema with plain coconut yogurt or a dairy-free sour cream.
Q: How long does it keep in the fridge?
A: About 4–5 days in an airtight container.
Q: Can I freeze the crema?
A: You can freeze it, but texture may change. Thaw and blend before using.
Q: Is the sauce spicy?
A: Poblano peppers are mild. Remove seeds to make it very mild.
Conclusion
For another simple roasted poblano cream idea, see this Roasted Poblano Cream Sauce (4-Ingredients) – Recipe – Chili ….
Print
Copycat Poblano Crema
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy, mild green sauce made with roasted poblano peppers that adds a fresh and smoky flavor to tacos, grilled meats, and more.
Ingredients
- 3–4 roasted poblano peppers
- ½ cup Mexican crema or sour cream
- Juice of 1 lime
- 1 garlic clove
- Pinch of salt
Instructions
- Roast poblano peppers until skins blister.
- Steam under cover for 10 minutes.
- Peel, seed, and blend with remaining ingredients.
- Adjust seasoning to taste.
Notes
Store in an airtight container in the fridge for 4-5 days. Stir before using, and whisk or blend if it separates.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Keywords: poblano crema, green sauce, Mexican sauce, vegetarian recipes, easy sauces