Roasted Poblano Crema


  • 1 poblano pepper, cut in half and seeds removed
  • ½ cup crema, sour cream or Greek yogurt
  • 1 glove garlic
  • 1 green onion
  • 1 handful cilantro
  • ½ lime, juice and zest

1. Place the peppers on a baking sheet with the cut side facing down. 2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes. 3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool ...

View full recipe at SpringPad


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