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Charred sweet peppers with avocado crema

Celebrate the vibrant pepper season with this quick and easy summer appetizer. In under 15 minutes, you'll have a dish that impresses both in flavour and presentation. The smoky, charred sweet peppers perfectly complement the creamy avocado crema, making this a crowd-pleaser that's sure to earn endless compliments from your guests.
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Prep Time 5 minutes
Cook Time 10 minutes
Course: Appetizer
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 Sweet long peppers (Italian, Shepard, Capia)
  • 1 tsp Kosher salt
  • 1 sprinkle black pepper
  • 1 tsp olive oil extra virgin
  • 1 large hass avocado (use two smaller)
  • ½ cup Cilantro (use parsley as an alternative)
  • 1 clove purple garlic
  • 1 lime zested and juiced

Equipment

  • food processor/ chopper
  • 1 stoneware rustic plate
  • 1 grill

Method
 

Charred Peppers
  1. Start by washing and thoroughly drying the long, sweet peppers. Preheat your grill to high heat (alternatively, you can use a grill pan or broil the peppers in the oven). Place the peppers on the grill and roast them for about 10 minutes, turning occasionally, until the skin blackens and blisters.
  2. Remove the peppers from the grill and place them on a plate. Cover them and let them rest for about 3 minutes, allowing the steam to soften the skin.
  3. Once the peppers have rested, gently remove the skin. Then, slice the peppers into long strips for serving.
Avocado Crema
  1. While the peppers are grilling, prepare the avocado crema. In a food processor, combine the avocado, cilantro, lime juice, lime zest (reserving a bit for extra sprinkling), garlic clove, salt, and pepper.
  2. Blend the mixture in the food processor for about 3 minutes or until you reach a very smooth, creamy consistency. This step is essential for achieving the perfect texture. The longer you blend, the more aeration occurs, resulting in an even smoother and lighter crema.
  3. Using a spoon, spread the avocado crema onto a rustic stoneware plate, creating a smooth base. Carefully arrange the roasted pepper strips on top. Finish by sprinkling lime zest, a drizzle of olive oil, and a pinch of salt. Garnish with fresh cilantro for a burst of colour and flavour.

Notes

I usually purchase my sweet peppers from Costco, but there are several great alternatives you can use for this recipe. Capia, Italian long, or Shepard peppers work just as well. While this recipe features a Mexican-inspired flavour profile, it can easily be adapted to a Mediterranean style. Simply swap the lime for lemon and replace cilantro with parsley. If ripe avocado isn’t available, you can use a creamy yogurt base, tahini, or hummus as a delicious alternative.