Mexican Lime Crema Recipe

Mexican Lime Crema

Lime crema is zesty, and will make your recipe so delicious.

INGREDIENTS Mexican Lime Crema Recipe

For Mexican Crema:

• 1 cup heavy whipping cream
• 1 tablespoon plain yogurt
• 2 teaspoons lime juice
• ⅛ teaspoon kosher salt

For Mexican Lime Crema:

• 1 ¼ cup Mexican crema
• ¼ cup loosely packed cilantro
• 2 tablespoons lime juice, plus the zest of half of 1 lime (about ½
• teaspoon)
• ¼ teaspoon garlic powder
• ¼ teaspoon sugar
• ¼ teaspoon kosher salt

Directions Mexican Lime Crema

For Mexican Crema:

In a sealable container, stir together the cream and the yogurt. Cover and let sit at room temperature for 36–48 hours, until it becomes very thick. (The mixture won’t spoil on the counter, since the acid in the mix prevents bacteria associated with dairy products.)

Mix in the lime juice and salt. Taste and adjust the lime as necessary.

Mexican crema keeps in the refrigerator for up to 2 weeks; it will continue to thicken while refrigerated.

For Mexican Lime Crema:

By hand method: Finely mince the cilantro. Mix it together with the remaining ingredients.

Food processor method: Place all the ingredients in a food processor and whiz for a few seconds until combined.

Blender method: In a regular countertop blender or using an immersion blender, blend all ingredients, starting with three-quarters of the Mexican Crema, until combined. Stir in the remaining ½ cup of the crema (this prevents it from becoming too runny).

This crema will store for up to 1 week in the refrigerator.