Habanero Lime Garlic Crema

LOL. This is one of the flattest, most one-dimensional food pics I've shared in a while...

But I digress. I am posting my Vietnamese Street Tacos recipe today, and I thought it best to post the components separately because they all go well in or with other things too.

This Habanero Lime Garlic Crema is delicious with just about any taco, and you might also find it a nice changeup from tzatziki on your next gyros.

Add a little more acid element like lime or lemon juice or vinegar, just a touch of water, salt to adjust and some olive oil, and you've got a delicious creamy salad dressing!

Habanero Lime Garlic Crema

Time: 10 minutes

- 1/4 cup sour cream or Mexican crema agria ("agria" meaning sour)
- 2 Tablespoons to 1/4 cup chopped cilantro (stems included) depending on how much cilantro flavor you like (optional if you hate cilantro of course)
- 2 Tablespoons mayo
- 1 habanero, rough chopped (habis, as they're affectionately called in our house, are VERY hot. If VERY hot is not your thing, you might try using just an eighth or quarter of the pepper to start.)
- 1/2 teaspoon minced garlic (about 1 very small clove)
- 1 tablespoon fresh squeezed lime juice
- 1/8 teaspoon salt
- 1 teaspoon lime zest (optional) Zap everything in a blender for 20 to 30 seconds. Donezo!

Enjoy. :)




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