Poblano Crema is a rich, creamy sauce made from charred poblano peppers, sour cream, lime juice, garlic, and cilantro. It’s a delicious and rich addition to any Tex-Mex or Mexican dish, though when I have leftovers I often drizzle it over roasted veggies or grilled meats alike. It’s also fantastic over salads, like my ground beef taco salad!
It’s made entirely in a blender so it has a smooth, velvety texture. Leave the seeds in for a bit more heat or remove if you want a milder sauce. Either way, I think you’re going to love it!
If you love this recipe, consider trying more of my delicious and easy sauces, like Cilantro Lime Crema, Avocado Crema, or this bright, punchy Cilantro Chimichurri, perfect on grilled meats, poultry, and seafood!
What You’ll Need
- Poblano peppers, charred and peeled. You can leave the seeds in for a bit more heat or remove then entirely for a mild cream sauce.
- Sour cream: I prefer whole milk, but fat-free will also work. Just expect the sauce to be a bit thinner.
- Fresh cilantro, and lots of it!
- Garlic, for a little raw heat
- Lime zest and lime juice, for acidity
- Ground cumin and kosher salt: to season and flavor the Mexican crema.
Ingredient Substitutions
In a pinch you can substitute sour cream with whole milk Greek yogurt. The end result will be a little tangier, but still delicious.
Can I use other peppers? Yes! Poblano peppers aren’t all that spicy, but if you want a little more heat, use jalapeño peppers instead. For even more heat, consider serrano peppers.
How To Make Poblano Crema
- Char the peppers! This can be done on a stove top (just set them over a flame and turn every 30 seconds or so until charred on all sides) or with a broiler (broil on a sheet pan for 5-7 minutes per side under high heat until blistered).
- Steam. Transfer the peppers to a bowl, cover with plastic wrap, then steam for 10 minutes. This makes the skins easier to peel away.
- Peel the skin. Use a paper towel or kitchen towel to gently rub away the blistered pepper skin. They should practically slide off!
- Blend until smooth. Remove the stems (you can leave the seeds in or remove them, your choice), then place the peppers in a blender. Add sour cream, cilantro, garlic, lime zest, lime juice, cumin, and kosher salt, then blend until very smooth. Refrigerate until needed, then enjoy!
FAQs
Mexican crema is a luxuriously smooth condiment, like a richer, pourable sour cream. It has a mild tang and a touch of sweetness, making it perfect for adding coolness and creamy richness to all sorts of Mexican dishes.
Technically yes, but sour cream really gives crema that tangy flavor it’s known for.
Ari’s Best Tips!
- For a smoother texture, strain the crema through a fine mesh sieve before refrigerating.
- Give it a stir before serving to recombine any separated liquids, especially if you made the crema a day or more in advance.
- For an even richer flavor, consider using roasted garlic or garlic confit instead of raw garlic.
Make-Ahead, Leftovers, & Storage
The poblano crema dressing can be made up to 3 days in advance. Store it in an airtight container in the fridge. Note that the flavor will intensify the longer it sits. This isn’t a bad thing!
I don’t recommend freezing cream sauces or creamy salad dressings. Dairy can take on a funny texture during freezing and thawing.
How To Enjoy
This is great on tacos of any variety (chorizo tacos, salmon tacos, or carnitas tacos!). I also love it drizzled over enchiladas, nachos, used as a dipping sauce for quesadillas or burritos, or as a dressing for a big taco salad!
Honestly, it’s delicious with all your favorite Tex-Mex and Mexican-inspired dishes. Use it as a sauce, a sandwich spread, dolloped over roasted veggies. It’s even delicious drizzled over grilled meats or seafood. It can do no wrong!
Make this today, thank me tomorrow. It’s delightfully creamy with just the right amount of spice.
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6-Ingredient Poblano Crema (For Tacos & Salads!)
Equipment
- Food blender fitted with blade attachment
Ingredients
- 3 poblano peppers charred on all sides, then peeled — see instructions below (you can leave the seeds in or remove depending on preference)
- ⅔ cup sour cream
- ½ cup loosely packed cilantro leaves
- 2 cloves garlic, finely chopped
- 1 lime, zested and juiced
- ¼ tsp ground cumin
- Pinch of kosher salt
Instructions
- If you haven’t already, char the peppers. To char with a gas stove top: Turn the gas flame to high, then using tongs, place the chiles directly over the flame. Rotate as needed until the skin is blistered and charred on all sides To char on a gas grill: Preheat the grill to high. When hot, add the chilies directly to the grates. Cook for about 4-5 minutes, rotating as needed, until the skin is blistered and charred on all sides.
- Cool, then peel. Place charred peppers in a bowl, then cover tightly with plastic wrap. Allow to sit for about 10 minutes. Use a paper towel or kitchen towel to gently rub away the charred skin. Next, remove the stems and scrape out any seeds.
- Make the poblano crema. Place ⅔ cup sour cream, ½ cup loosely packed cilantro leaves, 3 peeled and seeded poblano peppers, 2 cloves chopped garlic, lime zest, lime juice, ¼ tsp cumin, and a pinch of Kosher salt in the bowl of a blender. Process until very smooth, then taste and adjust seasoning. Refrigerate until needed, then serve with your favorite Mexican-inspired dishes!
Notes
- If you want a spicier sauce, leave the poblano pepper seeds in.
- Leftovers: Store any leftovers in an airtight container in a fridge for up to 3 days. Can be kept in a small squeeze bottle for easy serving!
- Use fresh lime juice for best flavor.
- Sour cream can be substituted with Greek yogurt, but the sauce will be tangier and thicker than sour cream.
- Recommended for serving alongside burritos, sheet pan quesadillas, tacos, and more!
Nutrition
Photography by: Alana of Your Home Made Healthy.
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