It doesn't take much to make this restaurant-worthy sauce.
Cilantro Lime Crema
Chef Madeline Rundella
6-8
15 minutes
5 minutes
Latin American
Sauces
You have two options with this recipe; you can make the crema base at home, or buy it and mix with lime, garlic, and cilantro. If you do choose to make it, allow 12-24 hours for fermentation.
Ingredients
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- 1 cup heavy cream
2 tbsp buttermilk
2 tbsp lime juice
⅛ tsp fine salt, plus more to taste
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- 1 lime, zested and juiced
- 1 clove garlic, pressed
- ½ teaspoon kosher salt
- ½ cup fresh cilantro, chopped
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Blender
Directions
To make the crema, add the heavy cream and buttermilk to a small bowl or glass jar. Stir together to combine.
Cover tightly with plastic wrap or a lid and let sit in a warm spot (not in the refrigerator) for 12-24 hours.
Add the lime juice and salt. Mix until well combined. Use immediately or cover and store in the fridge for up to 2 weeks.
To finish, add 1 ¼ cup of homemade or store-bought crema with the rest of the ingredients to a blender and pulse until cilantro is finely chopped. Serve immediately or refrigerate.