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Poblano crema for carne asada

  • Author: Jess Pryles



1 bunch cilantro/coriander

1 large or 2 small ripe avocados

1 medium white onion

12 poblano pepper

1 jalapeno pepper

3 fresh tomatillos

1 lime

salt to taste


  1. De-seed the chile peppers and cut into rough chunks. Also chop the onion and tomatillos into large chunks.
  2. Place on a foil lined tray and oven roast at 390f/400c until skin blisters and all items have softened. Then remove from oven and allow to cool.
  3. Add all roasted items to a food processor, along with the cilantro leaves (no stems), the juice of one lime and salt. Blend until smooth.
  4. Add in avocado and blend again until mix is creamy.
  5. If a finer sauce is desired, pass sauce through a strainer and blend again.


For an extra rich and thinner result, add in two tablespoons of sour cream right before the final blitz.