Crema de Aguacate
A silky Mexican avocado cream sauce blended with sour cream, lime, and cilantro — perfect drizzled over tacos, enchiladas, or grilled vegetables.
Ingredients
- 2 ripe avocados, pitted, peeled
- 1/2 cup sour cream
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1 clove garlic clove, peeled
- 1/2 tsp kosher salt
- 2 tbsp cold water
- 1/2 jalapeño (optional), seeded, chopped
Instructions
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1
Add 2 pitted, peeled ripe avocados, 1/2 cup sour cream, 2 tbsp fresh lime juice, 1/4 cup roughly chopped fresh cilantro leaves, 1 clove peeled garlic clove, 1/2 tsp kosher salt, and 1/2 seeded, chopped jalapeño (optional) to a blender or food processor.
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2
Pour in 2 tbsp cold water to help the blades move. Blend on high until completely smooth and creamy, about 30 seconds.
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3
Taste and adjust seasoning with more kosher salt or fresh lime juice as desired. If the crema is too thick, add a splash more cold water and blend again.
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4
Transfer to a bowl or squeeze bottle and serve immediately, or press plastic wrap directly onto the surface and refrigerate for up to 2 days.