Smoky Red Pepper Crema requires little effort and time, but it turns out light, smoky, and super delicious. It is a Mexican-inspired dish that works perfectly as a dip, condiment, or appetizer. Pair it with any hearty recipe, and you'll get a filling and flavorful meal.
Roast the pepper—Preheat the oven to 400°F. Then, coat your red bell peppers onto the baking sheets in olive oil. Put peppers in the oven and allow them to roast for about 40 minutes. Turning the pepper once halfway through the cooking is vital so it can burn evenly. Note: don't overcook the peppers since they'll become mushy and lose the flavor they're supposed to release. Undercooking is also bad for digestion. So try to make it 40 minutes tops.
Once the pepper is cooked, please remove it from the oven and let it cool for about 10 minutes.
Cut the pepper into strips with a sharp knife, removing the stems and all the seeds. Put the pepper into the food processor or blender. After that, add sour cream, smoked paprika, lemon juice, salt, and other spices.
Blend the ingredients until the sauce is completely smooth. Serve immediately or store it for later.