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Charred Tomatillo–Avocado Crema

8 servings · 1 g net carbs

1g Net carbs 10.4g Fat 0.6g Protein 103 kcal

1g Net carbs · 10.4g Fat · 0.6g Protein · 103 kcal

Charred Tomatillo–Avocado Crema

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

8 servings  ·  prep 10 min  ·  cook 8 min  ·  total 18 min  ·  difficulty easy

Charred tomatillos and jalapeno pepper are pan-charred and then blended with avocado and mayonnaise into a smooth, tangy crema. The sauce is charred, blended and seasoned with dried oregano and a splash of vinegar for brightness. Brief chilling firms the emulsion so the crema holds as a spoonable finish or spread. The finished texture is thick enough to dollop on grilled fish or to spread along a warm vegetable without running.

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Ingredients

  • avocadoAvocado, Raw
    150 g
  • tomatilloTomatillos, Raw
    80 g
  • jalapeno pepperPeppers, Jalapenos
    20 g
  • mayonnaiseMayonnaise, Regular
    80 g
  • vinegar
    8 g
  • oreganoSpices, Oregano, dried
    2 g
  • saltSalt, Table
    3 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • skillet
  • blender

Method

  1. Heat a dry skillet until hot and pan-char the tomatillo and jalapeno pepper on all sides until their skins blacken and blister, about 3-5 minutes total.
  2. Transfer the charred produce to a bowl and let cool until it can be handled, then peel any loose skins from the tomatillo if desired.
  3. Scoop the avocado into the blender, add the charred tomatillo and jalapeno pepper, then add the mayonnaise, vinegar and oregano.
  4. Blend until smooth and uniform, stopping to scrape down the sides once or twice, then season with salt and black pepper to taste.
  5. Chill the crema briefly to let the emulsion firm, or use immediately at room temperature as a spoonable finishing sauce.
Heat a dry skillet until hot and pan-char the tomatillo and jalapeno pepper on all sides until their skins blacken and blister, about 3-5 minutes total.

Tips

Pro tip

  • Use a blender for the smoothest texture; pulse in a food processor for a chunkier relish.
  • Remove seeds from the jalapeno pepper to reduce heat without changing moisture much.
  • If the crema seems too thick, blend in a small extra pinch of vinegar to loosen it slightly.

Frequently asked questions

What can I use instead of mayonnaise?
Use sour cream instead of mayonnaise for a tangier, less oily crema. Expect a slightly thinner body and brighter tang, so stir in a little less vinegar or add a touch more avocado to restore thickness.
Can I swap jalapeno pepper for green bell pepper?
Yes, green bell pepper will work and will reduce heat significantly. The sauce will be milder and slightly sweeter, and you may want to char the pepper a bit longer to build the same smoky note the jalapeno provides.
Why did my crema separate and how do I fix it?
Separation usually happens when the emulsion is overworked or too much acid is added at once; re-emulsify in a blender by adding a small additional spoonful of mayonnaise and blending briefly. Chill the sauce and then re-blend if needed to bring it back together.
How should I store this?
Keep it in an airtight container in the refrigerator at 40°F (4°C) or below. Because a sauce or dressing keeps only as long as its shortest-lived ingredient — dairy, eggs, or fresh aromatics in particular — follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished mixture. Separation in the refrigerator is normal; stir or shake before serving. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per serving

Primary macros

1g Net carbs 8% 87% 5%
Net carbs Fat Protein
1 gNet carbs
0.6 gProtein
10.4 gFat
1.7 gFiber
103Calories

Electrolytes

Na228 mgSodium
K130 mgPotassium
Mg9 mgMagnesium

Minerals

Calcium
9 mg
Iron
0.30 mg
Magnesium
9 mg
Phosphorus
17 mg
Potassium
130 mg
Zinc
0.17 mg
Copper
0.050 mg
Selenium
0.4 µg

Vitamins

Vitamin A
5 µg
Vitamin C
4.7 mg
Vitamin D
0.0 µg
Vitamin E
0.86 mg
Vitamin K
23.5 µg
Thiamin (B1)
0.020 mg
Riboflavin (B2)
0.033 mg
Niacin (B3)
0.54 mg
Pantothenic acid (B5)
—
Vitamin B6
0.065 mg
Folate
18 µg
Vitamin B12
0.01 µg

Other nutrients

Choline
7.1 mg

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

43 g per serving

One figure is unavailable. Nothing was estimated in its place.

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Published 31 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.