Chipotle Lime Crema

Something different today: an “executive summary” style recipe. Sharing the perfect sauce for anything, but especially good for Latin-inspired food.  No more words, let’s dive into this smoked jalapeño sauce.

Fuel

1 Cup Crema or Sour Cream

2-3 Chipotles (deseeded and minced)

½ Lime (zested and juiced)

Garlic Clove (grated)

1 Tbsp. Adobo Sauce

1 tsp. Honey

S&P

Tools

Bowl 

Whisk

Tactics

Place all ingredients in the bowl and mix to combine.  Taste for seasoning and adjust as necessary. You’re welcome.

A few after-the-fire critiques: Want some added heat? Keep the seeds in the sauce. The sauce the chipotles are stored in is the adobo, a tomato-based preservative that provides a great source of tang, vinegar, and slight sweetness. I reach for the crema for its added butterfat content, usually twice as much as sour cream, which offers a richer feel, but sour cream works well in a pinch.