The green crema is a recipe borrowed from a childhood friend's mom, who would often serve this “green sauce” at dinner. I still love it and make it all the time. The creaminess of the sauce and smoky crunch of the peppers are a match made in heaven.
- 1 avocado
- 3 tablespoons Greek yogurt
- 1.5 tablespoons fresh lime juice, plus more to taste
- flaky sea salt
- Aleppo pepper
- 12 oz padron peppers
- 2 teaspoons olive oil
Combine an avocado, a few tablespoons of yogurt, and fresh lime juice in a food processor. Season with salt.
Turn a skillet or grill on high. Wash, rinse and dry your peppers, then toss them with two teaspoons of a high-heat oil, like avocado oil. Spread the peppers evenly over the hot surface. Leave them there untouched until they are looking nicely charred. Once blistered and black, flip them and blister the other side. Remove from the heat with tongs and place on a plate or bowl.
Spread the green sauce over a serving plate. Using a spatula or the back of a spoon, spread it around the plate in thick swirls. Drizzle with a little olive oil and Aleppo pepper.
Arrange peppers on top of the crema. Top peppers with a healthy amount of flaky salt and cilantro leaves if you’d like.
Dip the peppers in the crema and enjoy!