Prep 5 mins
Cook 0 mins
I love this combination of ingredients and have used them before in an aioli . I was inspired by a couple of other recipes to mix them in sour cream instead to make a delicious crema. This makes a delicious topping for tacos, enchilada's or anything else you want to add some pizzaz to! One chipotle is plenty spicy for us, add more to your personal taste.
- Mix all ingredients in a bowl with an immersion blender or in a regular blender. Make sure all ingredients have fully blended, no lumps. Serve or chill for later - will thicken slightly.
- This is a recipe that really flexes to personal taste.
- Add a little zest unless you like a lot - then add more.
- Start with juice from half the lime , one garlic and one chipotle, ziz it up, then add what you like more of - I like 1 chipotle, 2 garlic and juice from the whole lime and zest from half a lime, but lime sizes vary greatly and so does how much juice you get. You want a tangy, garlicky crema with some pow from the chipotle.
Well, my intention was to make a 1/2 recipe because that is how much sour cream I had. But then I forgot. It's so soupy! So, we spooned it onto our hamburger buns & ate quickly, lol. Delicious! I'll just get more sour cream & adjust it all. LOL. Made for CQ '15.
So good. Easy to adjust the heat level. I made a half batch and should have made a whole batch! Thanks for posting. This will be a new staple in my house. Thanks for posting. Made for Culinary Quest 2015.
I made this today for a potluck to go along with a dish of enchiladas. People loved it. I used Mexican crema instead of sour cream, as I can get it easily. It went on the enchiladas but also with tortilla chips and cut-up veggies. Easy way to provide a nicely spicy accompaniment.