It doesn't take much to make this restaurant-worthy sauce.
Cilantro Lime Crema
Rated 5.0 stars by 1 users
Category
Sauces
Cuisine
Latin American
Author:
Chef Madeline Rundella
Servings
6-8
Prep Time
15 minutes
Cook Time
5 minutes
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
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.
Recipe Note
Notes:
Sour Cream could be substituted for the crema, just add heavy cream to thin it out.
Add a bit of jalapeno or serrano to the blender for heat. Removing the seeds will mellow it out.
Avocado can be added to make it creamier and more colorful. Add half an avocado to the blender.
A pinch of ground cumin could be added for extra flavor.