Smoky Red Pepper Crema
This smoky red pepper crema is creamy, lightly sweet, and full of smoky flavor. It’s quick to make and perfect for drizzling, dipping, or spreading on just about anything.
Ingredients for Smoky Red Pepper Crema
For the Base: Roasted red peppers with olive oil and garlic for richness and aroma.
For the Creaminess: Sour cream (or Greek yogurt/cream cheese) for a tangy base.
For the Flavor: Smoked paprika, salt, and pepper for a smoky, seasoned finish; broth is optional to thin.
This sauce is perfect with Crispy Chicken Salad, Roasted Potatoes, or Spinach Feta Empanadas.
Variations for Red Pepper Crema
- Tangy Zest: Squeeze in lemon or lime juice for brightness.
- Spicy Kick: Add jalapeños, chipotle peppers, or chili flakes for a kick.
- Herby Twist: Add cilantro, parsley, or basil for a fresher flavor.
- Creamy Upgrade: Replace sour cream with cream cheese for a richer spread.
How To Make Smoky Red Pepper Crema
Roast (or smoke) the peppers, then peel them and blend with the other ingredients. Use a food processor for a textured result or a blender for a smooth consistency, thinning with stock as needed.
Keesha’s Tips & Tricks
- Tweak the Sour Cream: Use more for a richer sauce or less for a lighter one. It helps bring everything together.
- Use Jarred Peppers: No time to roast? Store-bought jarred red peppers are a great shortcut and still taste delicious, especially when blended with smoky paprika.
- Roast the Peppers: Char fresh red bell peppers in the oven, on the stove flame, or in a smoker until skins are blistered. Peel once cooled.
What to Serve with Smoky Red Pepper Crema
- Grilled Meats: Chicken, steak, or shrimp all pair beautifully.
- Empanadas: Use as a dipping sauce for golden, crispy pastries.
- Tacos, Burrito Bowls & Wraps: Spoon or spread over fillings for smoky, creamy flavor.
How to Store Smoky Red Pepper Crema
Once made, keep the crema in an airtight container in the fridge. It’ll stay fresh for up to 4 days, so you can enjoy it throughout the week with different meals.
FAQs about Red Pepper Crema
Snack Ideas You’ll Love
For more delicious snack ideas, these favorites include Guyanese Cassava Egg Balls, Colombian Buñuelos, Pupusas, Beef and Cheese Empanadas, and Caprese Empanadas.
Quick Smoky Red Pepper Crema Recipe – A Tasty Versatile Sauce
Ingredients
For the smoky red bell peppers
- 3 medium red bell peppers
- 1 1/2 tbsp olive oil
- 1/2 tsp sea salt flakes
- 1/2 tsp freshly ground black pepper
For the red pepper crema sauce
- 1/2 cup sour cream
- 1 tbsp olive oil
- 1 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 2-3 tbsp vegetable stock broth, to adjust the consistency, optional
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
- Fresh parsley or cilantro, for garnish, optional
Instructions
Roast the red bell peppers
- Firstly, preheat your oven to 450ºF (230ºC). Line a baking sheet with non-stick baking paper or foil.
- Cut your bell peppers into quarters. Remove the seeds and stems from any section. You can also leave them as a whole and take the seeds after baking.
- Place the quartered pieces onto the lined baking sheet. The outside skin should face upwards.
- Drizzle the olive oil, salt, and black pepper over the bell peppers.
- Roast the bell peppers for roughly 15-20minutes or until their skins are charred.
Peel the roasted bell peppers
- Leave the roasted peppers to cool for 10 minutes at room temperature. Weigh out and prepare the remaining ingredients at this time.
- Once you can work with them, peel off the charred skin. It is very easy and it will slide off effortlessly.
Make the red pepper crema sauce
- Place the prepared roasted (peeled) red peppers into a food processor. Add the sour cream and spices. Do not add salt, pepper, or vegetable stock.
- Blend the ingredients together until you have a uniform mixture.
- Adjust the consistency of your red pepper crema sauce by adding some vegetable stock. You don't need to add any at all if you don't want to. See my tips section for this recipe.
- Finally, season your sauce with sea salt flakes and black pepper to taste. You can serve this sauce with some freshly chopped parsley or cilantro if you'd like.
