Cilantro-Lime Crema

A cool cilantro-lime crema stays smooth and pourable when citrus is added in small increments and the dairy is checked as it loosens.

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

Mixing bowl · Whisk · Fine grater · Measuring spoons · Blender (optional)

Protect the texture

Lime juice loosens dairy as it adds acidity. Add it in small increments and stop as soon as the crema pours cleanly.

Stir before serving

A short rest lets the herbs season the dairy; give the crema one gentle stir if it settles before serving.

01. Measure Mexican crema, or replace it with the listed sour cream if crema is unavailable; the fallback will be thicker.

02. Finely chop the cilantro, grate the lime zest, and mince the seeded jalapeño only if using it.

03. For hand stirring, whisk dairy, cilantro, zest, salt, and optional jalapeño until evenly flecked.

04. For a smoother finish instead, pulse those same ingredients in a blender and scrape the sides if needed.

05. Work in lime juice a teaspoon at a time, pausing as soon as the crema pours in a smooth ribbon so it does not turn watery.

06. If sour cream is still thick, whisk in cold water gradually and stop once it drizzles; Mexican crema may need none.

07. Rest for 5 minutes, then stir once to bring the settled herbs back through the sauce.

08. Taste and add the optional pinch of salt if needed, then serve cool as a sauce or optional taco pairing.