Grilled Chili Scallion Crema is cool crema punctuated with the light heat of grilled chili, sweetness of grilled scallions and accented with cilantro and mint. This is not your everyday side of crema! While we enjoy the Mexican culinary use of providing crema on the side with grilled meats, we also find it just a bit bland. We jazzed up this blank canvas with subtle flavors to add depth and color; it’s so good, you may find yourself enjoying it all on its own. Serve Grilled Chili Scallion Crema with Mexican Chorizo and Beef Meatloaf for a colorful dinner of bold yet subtle flavors.
Prep Time: 5 minutes, Total Time: 30 minutes.
Yields approximately 1 ¼ cups of Grilled Chili Scallion Crema.
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Ingredients:
- 1 large Ancho/Pasilla Chili
- 6 Scallions
- 2 Tbs Cilantro leaves
- 1 Tb Mint leaves
- 1 cup Sour Cream
- ½ tsp fine Sea Salt
Preparation:
- Rinse a large ancho/pasilla chili, cut the crown off in one piece, about ½ inch below the top, then cut the chili into 2 or 3 pieces following the natural sides of the chili. Remove and discard the stem and seeds of the chili and reserve the crown and sides in a bowl.
- Rinse and separate the cilantro and mint leaves from the stems, discard the stems and set the leaves aside in a second bowl.
- Rinse and trim the root ends and the top ½ inch from the scallions’ green tops; set aside in the same bowl with the chili pieces.
- Bring the grill* to a high heat, place the chili pieces on the grill surface. Grill for 5 minutes, then turn the pieces over and place the scallions on the grill, turning the scallions as they grill. Remove the grilled chili pieces and scallions from the grill to a bowl and allow to cool until they can be handled.
- Cut the grilled chili pieces and scallions into smaller, bite-size pieces and place in the bowl of a food processor along with the cilantro and mint leaves. Process into a loose paste.
- Add the sour cream and sea salt to the bowl of the food processor and process until mixed into a smooth crema.
- Transfer the Grilled Chili Scallion Crema to a serving bowl, refrigerate until ready to use.
Grilled Chili Scallion Crema with Mexian Meatloaf
*Notes:
- You could alternatively “grill” the chili pieces and scallions in a dry cast iron pan over a high heat on the stove top.
- After initial use, refrigerate and store unused Grilled Chili Scallion Crema in a covered container for up to 1 week.