Charred Poblano CremaSteven Raichlen
Charred Poblano Crema
- Yield: Makes 1 1/2 cups
- Method: Ember-grilling (caveman grilling) or direct grilling
- 3 to 4 poblano peppers (enough to make 1/2 cup roasted, peeled, and seeded)
- 3 tablespoons chopped fresh cilantro leaves
- 1/4 teaspoon ground cumin, or to taste
- 1 tablespoon fresh lime juice, or to taste
- Coarse salt (sea or kosher) and freshly ground black pepper, to taste
- 1 Cup of Sour Cream
1: If ember-roasting, light your charcoal. When it glows red, rake out the embers in a single layer. Fan off any loose ash. Lay the poblanos on the embers and roast, turning with tongs, until the skins are black on all sides, 2 minutes per side. Alternatively, if direct grilling, heat your grill as hot as it will go. Arrange the poblanos on the grate and grill until charred on all sides, 2 to 3 minutes per side, turning as needed.
2: Transfer the poblanos to a rimmed sheet pan to cool. Cut the peppers in half lengthwise. Remove the stems and scrape out and discard the veins and seeds. Coarsely dice the poblanos. You should have about 1/2 cup. Place in a food processor and puree.
3: Add the sour cream, cilantro, cumin, lime juice, and salt and pepper to taste. Puree until smooth.
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