Recipe

Mexican Chipotle Crema

  • Yield: About 2 cups

Ingredients

  • 1 cup half-and-half
  • 1 cup heavy cream
  • 1 tablespoon sour cream
  • 4 teaspoons chopped chipotle peppers in adobo sauce
  • 1/2 teaspoon salt

Directions

  • In a bowl, mix the half-and-half, cream, and sour cream. Let crema sit at room temperature for 24 hours to develop culture.
  • In the bowl of a food processor or blender, combine the cream mixture with the peppers, adobo sauce, and salt. Process on high speed until smooth.
  • Serve with the fish tacos or other dishes, as desired.