Roasted Tomatillo and Charred Poblano Crema Dip

Name: Roasted Tomatillo and Charred Poblano Crema Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1½ lb (680 g) Fresh tomatillos, Husked and rinsed; 3 medium Poblano peppers, Whole, stems intact; ¾ cup (180 ml) Mexican crema, At room temperature; ¼ cup (60 ml) Sour cream; 3 tbsp (45 ml) Fresh lime juice, Freshly squeezed; ½ cup (15 g) Fresh cilantro leaves, Loosely packed, roughly chopped; 2 cloves (10 g) Garlic cloves, Minced; to taste Sea salt; to taste White pepper; 1 small Serrano pepper, Minced (including seeds for heat, optional) (optional)

From the MyKitchenBank Kitchen

A vibrant, creamy Mexican-style dip featuring roasted tomatillos and charred poblano peppers blended with Mexican crema, lime juice, and fresh cilantro. The roasting process brings out natural sweetness and mild char, while the crema creates a luxurious, tangy base. Serve with tortilla chips or fresh vegetables for an impressive appetizer or party dip.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: About 2 cups (480 ml)

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat your oven to 425°F (220°C)
Line a baking sheet with foil for easy cleanup
Have a bowl of ice water ready for cooling the charred poblano peppers

1
Roast tomatillos and poblanosOven 425°F / 220°C
- Spread tomatillos and poblano peppers on a foil-lined baking sheet in a single layer.
- Roast at 425°F (220°C) for 18–20 minutes, shaking the pan halfway through, until tomatillos are soft and burst open and poblano skins begin to blister and char.
- The tomatillos should be very soft and some will split.
+ Show details− Hide details
Ready when: Tomatillos are very soft and bursting; poblano skins are blistered and lightly charred
Tip: Don't skip the halfway shake—it ensures even roasting and spotty charring on the poblanos.
2
Cool poblanos in ice bath
- Transfer the charred poblano peppers to a bowl of ice water using tongs.
- Let them cool for 5–7 minutes until they are cool enough to handle.
- The ice bath stops the cooking and makes peeling easier.
+ Show details− Hide details
Ready when: Peppers are cool enough to touch without discomfort
Tip: Don't skip the ice bath; it loosens the skin and makes peeling much easier.
3
Peel and prepare poblanos
- Remove the cooled poblano peppers from the ice water and gently peel away the blistered skin with your fingertips or a small knife.
- Remove the stem and seeds, leaving the peeled pepper flesh.
- Chop into rough pieces about 1 inch.
+ Show details− Hide details
Ready when: All blistered skin is removed; pepper pieces are clean and ready to blend
Tip: The skin should slip off easily after the ice bath. If it's stubborn, soak a bit longer. Don't rinse under water—it washes away flavor.
4
Blend roasted vegetables
- Add the roasted tomatillos (including any juices from the pan), chopped poblano peppers, crema, sour cream, lime juice, minced garlic, and minced cilantro to a blender or food processor.
- Blend on medium speed for 45–60 seconds until the mixture is smooth and creamy with just a hint of texture.
- Don't overblend.
+ Show details− Hide details
Ready when: Mixture is smooth and creamy, with no large chunks of vegetable remaining
Tip: Stop and scrape down the sides of the blender if needed. Avoid overblending or the dip becomes too watery.
5
Season to taste
- Taste the dip and season with sea salt and white pepper to your preference.
- If using serrano pepper for extra heat, add it now and pulse 2–3 times to incorporate without breaking it into tiny pieces.
- Adjust lime juice if needed for brightness.
+ Show details− Hide details
Ready when: Dip is well-seasoned, balanced between tangy, savory, and slightly spicy
Tip: White pepper keeps the dip looking vibrant; black specks would be visible. Taste as you go—you can always add more salt or lime, but you can't remove it.
6
Transfer and serve
- Pour the dip into a serving bowl.
- You can serve it immediately at room temperature or chill it for up to 1 hour.
- Drizzle with a bit of crema, a pinch of cilantro, and a light dusting of sea salt if desired.
- Serve with warm tortilla chips, crispy tortilla strips, or fresh vegetables like jicama sticks, bell pepper strips, or cucumber slices.
+ Show details− Hide details
Ready when: Dip is in a serving bowl, ready to enjoy
Tip: A swirl of extra crema on top looks elegant and adds richness. Serve within 2 hours for the best fresh cilantro flavor.

Good to know

Tips

Roasting the tomatillos and poblanos develops their natural sweetness and adds a subtle smokiness that lifts the entire dip.
Don't rinse the peeled poblano peppers—that washes away the charred flavor you've worked to develop.
If the dip seems too thick after blending, thin it with a splash of crema or fresh lime juice. If too thin, stir in 2 tablespoons of crema.
For a spicier version, leave some poblano seeds in or add the optional serrano pepper. For milder, remove all seeds and omit the serrano.

Make ahead

The dip can be prepared up to 2 days in advance. Make through the blending step, transfer to an airtight container, and refrigerate. Stir well and adjust seasoning just before serving, as flavors mellow over time.

Storage & reheating

Room temperature: Keep in a covered dish for up to 2 hours. Refrigerator: Store in an airtight container for up to 3 days. The dip will thicken slightly as it cools. Freezer: Not recommended; the crema-based texture will separate upon thawing. To reheat, thaw in the refrigerator and stir in a splash of crema or lime juice to restore creaminess.

Substitutions

Mexican crema → Greek yogurt or Mexican-style sour cream. Use equal parts Greek yogurt and mayonnaise mixed together for a tangier, lighter version. Crema is richer and slightly sweeter.
Poblano peppers → Anaheim chiles or mild green chiles (canned is fine). Poblanos have a mild, slightly smoky flavor. Anaheim chiles are milder but work well; if using canned, drain and pat dry before blending.
Fresh cilantro leaves → Fresh parsley or epazote. Cilantro provides a fresh, herbal quality. Parsley is milder; epazote adds an earthy, peppery note that's very Mexican.
Serrano pepper → Jalapeño pepper. Jalapeños are slightly milder than serranos. Use the same amount, remove seeds for less heat.