Description
Chipotle crema is smoky and spicy! It’s the ideal sauce or topping for tacos, bowl meals, nachos, and more.
Ingredients
Scale
- 2 tablespoons finely chopped chipotle chilis in adobo sauce or 2 tablespoons adobo sauce*
- 1 cup sour cream or Mexican crema (or ¾ cup Greek yogurt plus ¼ cup mayonnaise)
- 1 tablespoon lime juice
- ⅛ teaspoon grated garlic (about 1/4 clove)
- ¼ teaspoon kosher salt
Instructions
- Use a large knife to finely mince the chipotle peppers, then use the side of the knife to grind them into a paste as finely as possible. *Or, for a milder sauce, use just adobo sauce from the can of chili peppers and skip this step.
- In a medium bowl, mix together 2 tablespoons of the chopped chilis or adobo sauce with the sour cream, lime juice, grated garlic and salt. If you used chopped chilis, the sauce will be slightly chunky: if desired, use a spatula to pass it through a fine mesh sieve to make it fully smooth. If you used adobo sauce, you may want to add 1/2 teaspoon smoked paprika or paprika for a brighter color. Stores refrigerated for up to 1 week.
- Category: Essentials
- Method: No Cook
- Cuisine: Sauce
- Diet: Vegetarian
