Avocado and Poblano Pepper Crema

I am not sure how this recipe came about. I was at the farmer’s market and I found these great looking poblano peppers. Once I had decided to make grilled steak fajitas, I wanted to make some kind of a salsa to serve on top. Instead I thought of making an avocado crema- what is that you ask??? Well, it is essentially a combination of creamed sour cream and avocado.

In this case, I grilled the poblano peppers, green onions, garlic and yellow onion with a drizzle of olive oil and salt. Once all the vegetables turned golden brown, I blended them with a cut up avocado, lime juice, Greek yogurt and salt. That was it- super simple and so flavorful.

I drizzled the crema over the steak and the vegetables. It complemented the spiced in the steak really well. The tang and the creaminess was delicious with the crunchy vegetables. I used up half of it for the meal and stored the rest away for another meal- hmm, how will I use it up??

• 1 avocado, cut into large pieces
• 2 tablespoons Greek yogurt
• Juice of 2 limes
• 2 teaspoons salt
• ¼ cup water
• 1 medium yellow onion, chopped
• 4 to 5 green onions, chopped
• 4 garlic cloves, with the skin
• 2 polano peppers, cut and chopped
• 2 teaspoons extra light olive oil
• Salt

Place the onion, green onions, garlic and peppers onto a grill pan. Drizzle the oil and sprinkle salt. Mix well and grill for 10 minutes till the vegetables are soft and golden brown. Squeeze the garlic out of the skins.

Place the avocado, grilled vegetables, Greek yogurt, limejuice, salt and water into a blender. Blend till smooth. Taste for seasonings and serve with fajitas.