Jalapeño Lime Crema

5 from 73 votes

This Jalapeño Lime Crema blends sour cream with cilantro, lime, fresh jalapeño, garlic, and a little honey. It is tangy and herbaceous, takes 5 minutes to make, and yields about 1 cup.

Prep Time5

Total Time5

Course: Sauce/Dip

Cuisine: Mexican

Diet: Vegetarian

Servings: cup

Author: Brianna May

Ingredients

1 cup cilantro packed, leaves and tender stems
2/3 cup sour cream 6 ounces; or plain Greek yogurt
1 tablespoon white onion chopped; or green or yellow onion
1-2 jalapeños whole; remove seeds and membranes for less heat
2 cloves fresh garlic
1 tablespoon fresh lime juice
1 teaspoon honey or granulated sugar
1/4 teaspoon Morton kosher salt

Instructions

Add the ingredients. Place the cilantro, sour cream, chopped onion, one jalapeño, garlic, lime juice, honey, and salt in a food processor.
1 packed cup cilantro leaves and tender stems
2/3 cup sour cream
1 tablespoon chopped white onion
1 jalapeño
2 cloves fresh garlic
1 tablespoon fresh lime juice
1 teaspoon honey
1/4 teaspoon Morton kosher salt
Pulse until smooth. Stop and scrape down the sides as needed so all of the ingredients reach the blades. Continue pulsing until the crema is evenly green and smooth. Taste, then blend in the second jalapeño if you want more heat.

Notes

Cilantro: Use 1 packed cup of leaves and tender stems. Wash and dry it thoroughly so rinse water does not thin the crema.
Jalapeños: Start with 1 whole jalapeño and taste before adding the second. Remove the seeds and membranes for less heat; if you are very sensitive to spice, start with 1/2 of a seeded pepper.
Salt alternatives: Substitute 1/2 teaspoon Diamond Crystal kosher salt or 1/8 teaspoon table salt.
Blend until smooth: Chop the onion before measuring it. Scrape down the food processor as needed so the cilantro, onion, and garlic reach the blades.
Make ahead and storage: The flavor develops as the crema rests. Refrigerate it promptly in an airtight container for up to 4 days, and stir before serving if a little liquid separates. I have not tested freezing and do not recommend it.

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