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Cilantro Lime Crema
author
Maricruz Avalos Flores
2
cups
This cilantro lime crema sauce is tangy, refreshing, and the perfect accompaniment for tacos, nachos, quesadillas, salads, and even soups!
prep
10
minutes
minutes
total
10
minutes
minutes
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Ingredients
▢
1 ½
cups
Mexican crema
(or greek yogurt, or sour cream)
▢
1
bunch
cilantro
(read notes)
▢
2
serrano or jalapeño pepper
▢
3
Tablespoons
mayonnaise
▢
¼
cup
milk
(optional, read notes)
▢
2
cloves
garlic
(peeled)
▢
2
lime
(juiced)
▢
salt and pepper
(to taste)
Instructions
Cut the chilies in half lengthwise and remove the seeds and membranes (read notes).
Add chilies, cilantro, garlic, lime juice, salt, and pepper to a food processor or a blender.
Blend until all ingredients are nicely chopped.
Add crema, mayonnaise, milk, and then pulse a few times to combine all ingredients together into a creamy sauce.
Adjust salt and pepper to taste then transfer to a bowl and serve, or place in a jar and store in the fridge until needed.
Notes
Don’t discard all stems of the cilantro sprigs, they add tons of flavor to this condiment.
You can leave the seeds and membranes on the chilies for a spicy kick.
Adjust the consistency of the sauce by adding more milk or water, the more you add the thinner the sauce will be.
Refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld together and gives the sauce a better texture.
Nutrition Information
Serving:
1
cup
|
Calories:
504
kcal
|
Carbohydrates:
21
g
|
Protein:
8
g
|
Fat:
45
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
9
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.04
g
|
Cholesterol:
106
mg
|
Sodium:
1462
mg
|
Potassium:
170
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
1219
IU
|
Vitamin C:
24
mg
|
Calcium:
354
mg
|
Iron:
1
mg
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