This Smoky Red Pepper Crema is our favorite quick sauce for Mexican-inspired meals. Creamy, smoky and slightly tangy, it comes together in minutes and pairs with everything from tacos to roasted vegetables.
Inspired by a popular meal-kit crema, this copycat uses simple, wholesome ingredients so you can make a fresher version at home and adjust the texture and heat to your taste.
Why you’ll love this recipe
- Fast: Ready in under 5 minutes with minimal cleanup.
- Versatile: Drizzle or dip it on burrito bowls, tacos, fajitas, quesadillas, roasted vegetables and more.
- Copycat made better: All the flavor of the meal-kit version but with simpler, better-for-you ingredients and easy adjustments for thickness and heat.
- Meal prep friendly: Make a batch for quick flavor boosts throughout the week.
Ingredients (and substitutes)
This Smoky Red Pepper Crema uses just 6 ingredients. You will need:
- Roasted red pepper: Jarred roasted peppers are convenient—pat them dry to avoid a thin sauce. You can roast your own and remove skin and seeds before blending.
- Sour cream: Full-fat sour cream gives the best texture and flavor. Thick plain Greek yogurt can be used as a substitute if it’s very thick.
- Lime juice: Fresh lime brightens the crema; lemon juice can be used instead.
- Smoked paprika: Adds smoky depth. Use smoked sweet paprika (not the hot variety) unless you want extra heat.
- Garlic powder: For background savory flavor.
- Fine sea salt: Adjust to taste.
Scroll to the recipe card below for exact quantities and step-by-step instructions.
How to make (step-by-step photos)
Super simple—this crema comes together in about 3 minutes:
See the recipe card below for the complete ingredient list, quantities and notes.
Tips
- Pat the pepper dry: Jarred roasted peppers sit in liquid—blot them well so your crema doesn’t become too thin.
- Thicken with more sour cream: If you want a spoonable crema, add additional sour cream a tablespoon at a time until you reach the desired consistency.
- To make it spicy: Add a few drops of hot sauce, or a pinch of cayenne or chili powder to taste.
- Tool substitutions: Use a food processor or an immersion blender if you don’t have a countertop blender.
How to use it
Keep a jar of this smoky red pepper crema in the fridge and use it to brighten quick meals all week long. It pairs especially well with Mexican-style dishes and roasted vegetables.
Popular uses:
- Burrito bowls: Drizzle over rice or greens topped with peppers, beans, avocado and cheese.
- Tacos: Spoon over mushroom, avocado or any protein tacos for extra creaminess and smoke.
- Quesadillas: Use as a dipping sauce for crispy quesadillas.
- Fry dip: Great with avocado fries, parsnip fries, broccoli fries or vegetable tots.
- Potatoes: Drizzle over roasted or smashed potatoes for a flavorful finish.
- Vegetables: Use as a sauce or dip for roasted broccolini, tomatoes or shishito peppers.
Other easy sauce recipes:
-
Best Red Chimichurri Sauce
-
Shawarma Sauce (Tahini Yogurt Sauce)
-
Easy Honey Sriracha Sauce
-
Creamy Greek Yogurt Buffalo Sauce
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📖 Recipe
Smoky Red Pepper Crema
This easy Smoky Red Pepper Crema adds bold flavor to virtually anything—tacos, bowls, fajitas, nachos, proteins or veggies. Perfect for quick weeknight meals. Six ingredients and about three minutes to make. (Vegetarian, Gluten Free.)
Prep Time 3 minutes
Total Time 3 minutes
Servings 8
Author: Bri Beaudoin
Ingredients
- 1 roasted red pepper (pat dry to remove excess moisture)
- ½ cup sour cream (use full-fat or thick Greek yogurt)
- 1 teaspoon fresh lime juice
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon fine sea salt (more to taste)
US Customary – Metric
Instructions
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Blend: Pat 1 roasted red pepper dry to remove excess moisture. Add it to a blender with ½ cup sour cream, 1 teaspoon fresh lime juice, ¼ teaspoon smoked paprika, ¼ teaspoon garlic powder and ¼ teaspoon fine sea salt. Blend until smooth.
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Taste and serve: Adjust salt to taste (you may add up to an additional ¼ teaspoon if desired). Transfer to a sealed container and refrigerate leftovers.
Notes
- Roasted red pepper: Jarred peppers are easiest—pat dry. If roasting at home, peel and remove seeds before using.
- Sour cream: Full-fat sour cream gives the creamiest result. Thick Greek yogurt works as a substitute.
- Smoked paprika: Use smoked sweet paprika for smoky flavor without heat.
- To thicken: Add more sour cream by tablespoonfuls until the desired texture is reached.
- Spicy variation: Add hot sauce, cayenne or chili powder to taste.
- Storage: Keep refrigerated and use within about 5 days for best quality.
Nutrition
Calories: 30kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 3g
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