Target: 6 × 4 inches · landscape

Cilantro-Lime Crema

15 min · 10 2-tablespoon portions

Ingredients

□

□ 1/4 cup fresh cilantro leaves and tender stems, finely chopped

□ 1 tsp finely grated lime zest

□ 1 tbsp fresh lime juice, plus up to 1 tbsp more as needed

□ 1/4 tsp fine salt, plus a pinch more if needed

□ 1 small jalapeño, stemmed, seeded, and finely minced (optional)

□ 1 tbsp cold water, as needed to loosen sour cream

1. Measure Mexican crema, or use the listed sour-cream fallback. Finely chop cilantro and optional jalapeño; grate lime zest.

2. Choose either hand whisking or brief blender pulses with the dairy, herbs, zest, salt, and optional jalapeño.

3. Add lime juice gradually and stop at a pourable ribbon; loosen thicker sour cream with cold water only if needed.

4. Rest 5 minutes, taste for salt, then serve cool as a smooth sauce.

Cook’s note: Check the texture as lime goes in; an extra splash can make the dairy too thin.