Mexican Chipotle Crema
- 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
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.
Yield: about 2 cups
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