Cilantro Crema adds great flavor to just about any food and is quick and simple because you just throw everything into a blender! I use this for Huevos Rancheros or in tacos and rice bowls. I learned this recipe when I went to Screen Door in Portland, OR and the chef was kind enough to share the recipe! I made a few edits to fit more standard grocery items found at home. You can easily make this vegan by using the cashew cream in place of sour cream!
You are encouraged to tweak the recipe as you finish, so if its not creamy enough for you, add another half cup of sour cream/crema or more salt or even some hot sauce so it fits your taste.
1 cup Sour Cream but Mexican Crema is preferred like Cacique (or cashew cream)
1 bunch of cilantro washed
1 pinch of salt
Juice of 1 lemon or lime
Zest of 1 lemon or lime
To make it a Jalapeno Crema, you would add 2-3 seeded jalapenos also, which gives it a nice kick
1 tiny clove of garlic, bonus points if you roast/saute it first
Wash the Cilantro Leaves and place the whole bunch in a blender including the stems
Add the salt, sour cream, zest and juice from the lemon/lime, and optional jalapeno and garlic into the blender.
Cover the blender and pulse to make sure the cilantro is getting blended then let it run for about 30 seconds – 1 minute until it’s a smooth consistency. You shouldn’t be able to see the cilantro anymore but will be a beautiful green color.
If you prefer a thicker cream consistency, add more cream or some mayo to stiffen it up.
If you have a squeeze bottle, put the cream into there to make it easy to add onto any dish you like. I learned this trick a while back and makes it so easy to add condiments and sauces to dishes for plating. I also use one for my oils so I can control exactly how much I am using when I cook. See below for some bottles I would recommend!
The cream will last in the fridge for up to a week, after that the water will start separating from the cream and will lose its texture.