Ingredients
1 cup heavy cream
1 tablespoon sour cream (heaping)
1 tablespoon lime juice (freshly squeezed)
1/4 teaspoon chipotle powder
dash salt
1 cup heavy cream,
1 tablespoon sour cream, 1 tablespoon lime juice, 1/4 teaspoon chipotle powder,
dash salt
Directions
1
Add heavy cream, sour cream, lime juice, chipotle powder and salt to the mixing bowl.
2
Whisk for around a minute or until combined.
3
Cover loosely with plastic wrap and let rest on the counter for four hours. It will thicken during this time.
4
Dollop on some tacos or a quesadilla.
5
Eat, and enjoy.
Notes
Helpful tips
Always wash limes before using them. Here’s how: use a natural, unscented hand soap. Squirt some soap in your hands and rub them over the fruit. Next, use a vegetable brush to gently scrub the skin as you run cold water over the limes. Make sure all the soap has been rinsed off before cutting into the limes.
This Mexican crema lasts for up to two weeks (or more) when stored in the refrigerator in an airtight container. I wouldn’t recommend freezing this sauce.