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Smoky Roasted Red Pepper Crema Recipe

Roasted Red Pepper Crema in a bowl with a spoon.

This Smoky Red Pepper Crema is our go-to sauce for Mexican-inspired meals at home. It’s creamy, smoky, slightly tangy, and comes together in minutes.

Inspired by the Hello Fresh version, this copycat uses simple, wholesome ingredients so you can control the flavor and texture. It’s perfect as a drizzle, dip, or spread.

Why you’ll love this recipe

  • Fast: Ready in under 5 minutes with minimal cleanup.
  • Versatile: Drizzle it over burrito bowls, tacos, fajitas, quesadillas, roasted vegetables, or use it as a dip.
  • Copycat, simplified: All the flavor of the restaurant version but made with cleaner, more accessible ingredients. Adjust thickness easily by adding more or less sour cream.
  • Meal-prep friendly: Make a batch to brighten lunches and dinners all week.
Burrito Bowl with Air Fryer Bell Peppers drizzled with Red Pepper Crema.
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Ingredients (and substitutes)

This recipe uses just six ingredients. Here’s what you’ll need:

Ingredients to make smoky red pepper crema (FreshPrep copycat).
  • Roasted red pepper: Jarred roasted peppers are quick and convenient—pat them dry to avoid a runny crema. You can also roast a whole pepper in the oven, then remove skin and seeds before using.
  • Sour cream: Full-fat sour cream gives the best texture and flavor. Thick plain Greek yogurt works as a substitute if you prefer, but use a very thick variety.
  • Lime juice: Fresh lime juice brightens the sauce. Lemon juice can be used in a pinch.
  • Smoked paprika: Adds the smoky note. Use smoked sweet paprika rather than smoked hot unless you want additional heat.
  • Garlic powder and salt: Simple seasonings to round out the flavor. Adjust salt to taste.

See the recipe card below for exact quantities and the full method.

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How to make (step-by-step photos)

Making this crema is effortless—about 3 minutes from start to finish:

Sour cream, roasted red pepper, lime juice, and spices in a blender container.
1. Add all ingredients to a blender.
Roasted red pepper crema in a blender after blending.
2. Blend until smooth, then taste and adjust seasoning.

Full ingredient list and instructions are in the recipe card below.

Tips

  • Pat the pepper dry: Jarred roasted peppers are stored in liquid—remove excess moisture so the crema stays pourable but not watery.
  • Thicken easily: Add more sour cream to reach a spoonable consistency. Mix it in after blending or add a little at a time to the blender.
  • Add heat: This version is mild. For spice, stir in hot sauce, cayenne, or chili powder to taste.
  • Equipment options: A blender gives the smoothest texture, but a food processor or immersion blender works well too.
Smoky Red Pepper Crema in a bowl topped with smoked paprika.

How to use it

This smoky red pepper crema is a multipurpose sauce that livens up many dishes. Store it in a sealed jar in the fridge and use within about five days.

Some favorite uses:

  • Burrito bowls: Drizzle over rice, beans, roasted peppers, avocado, and cheese to tie everything together.
  • Tacos: Finish mushroom, avocado, or meat tacos with a generous swirl for creaminess and smoky flavor.
  • Quesadillas: Use as a dipping sauce for crispy quesadillas or quesadilla wedges.
  • Fry dip: Serve alongside avocado fries, parsnip fries, broccoli fries, or tots.
  • Potatoes: Drizzle over roasted, smashed, or breakfast potatoes for extra flavor.
  • Veggie sauce: Spoon over roasted broccolini, tomatoes, or shishito peppers as a finishing sauce or dip.
Rice bowl with air fryer peppers, avocado, beans, and red pepper crema.
Burrito bowl topped with air fryer peppers, stewed beans, avocado, cheese, and red pepper crema.

Other easy sauce recipes:

  • Best Red Chimichurri Sauce
  • Shawarma Sauce (Tahini Yogurt Sauce)
  • Easy Honey Sriracha Sauce
  • Creamy Greek Yogurt Buffalo Sauce

Love this recipe? Please leave a 5-star review below!

📖 Recipe

Smoky Red Pepper Crema

This easy Smoky Red Pepper Crema adds bold flavor to tacos, burrito bowls, fajitas, nachos, proteins, and roasted vegetables. Vegetarian and gluten-free. Just 6 ingredients and about 3 minutes to make.
Prep Time 3 minutes
Total Time 3 minutes
Servings 8
Author: Bri Beaudoin
Roasted Red Pepper Crema in a bowl with a spoon.

Ingredients

  • 1 roasted red pepper (pat dry)
  • ½ cup sour cream
  • 1 teaspoon fresh lime juice
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon fine sea salt

Instructions

  • Blend: Pat 1 roasted red pepper dry, then 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.
  • Taste and finish: Adjust salt or heat as needed. Transfer to a sealed container and refrigerate leftovers for up to 5 days.

Notes

  1. Roasted red pepper: Jarred peppers are easiest—pat dry to avoid thinning the sauce. If roasting yourself, remove skin and seeds before blending.
  2. Sour cream: Full-fat is recommended. Thick Greek yogurt can substitute.
  3. Smoked paprika: Use smoked sweet paprika for flavor without heat unless you want a spicier result.
  4. Make it thicker: Add more sour cream, a little at a time, until you reach the desired consistency.
  5. Spicy variation: Add hot sauce, cayenne, or chili powder to taste.
  6. Storage: Keep refrigerated in a sealed container for best quality up to 5 days.

Nutrition

Calories: 30kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 3g
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