Charred Scallion Crema

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  • Level: Easy
  • Total: 55 min
  • Active: 5 min
  • Yield: 1 1/2 cups
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  1. Preheat oven to 400 degrees F.
  2. Place scallions on a quarter-sheet pan fitted with a wire rack. Bake until charred and dehydrated, 20 to 30 minutes. (You can also grill the scallions, turning every 2 to 3 minutes, over medium-high heat until charred, 10 to 12 minutes.) Let cool completely.
  3. Place scallions in a mini food processor and pulse until finely chopped. Add sour cream, adobo, agave and salt and pulse until blended. Season to taste with additional salt.

Cook’s Note

If you don't have a mini food processor, double the recipe and use a standard processor.

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Stuart O'Keeffe

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