Jalapeño & finger lime crema

Jalapeño & finger lime crema

By
From
Cantina
Makes
400 ml
Photographer
Chris Middleton

There are a few crema recipes in this book and, though it might sound like a tricky name, it is simply a sauce made using sour cream. The addition of a crema helps cut through the heat of a dish. The jalapeño added here provides flavour but the sauce retains its purpose. This sauce is outrageously good spread on warm barbecued corn and sprinkled with smoked paprika and finely grated salted ricotta.

Ingredients

Quantity Ingredient
250g sour cream
100g salted ricotta, finely grated
2 green jalapenos, seeded and roughly chopped
3 limes, finely grated zest and juiced
1 garlic clove, grated
pinch ground cumin
1 large handful oregano leaves, finely chopped
50g finger lime flesh
or 1 lime, zested and juiced
sea salt, to taste

Method

  1. Combine the sour cream, salted ricotta, jalapeño, lime zest and juice, garlic and cumin in a bowl, and stir to make a smooth cream.
  2. Stir in the oregano and finger lime flesh. Season with salt.
  3. Store in an airtight container in the refrigerator for up to 1 week.

Paul’s tip

  • This dressing is great for vegetables and salads. It works particularly well with small raw button mushrooms, grilled field mushrooms, baby beetroot (beets) and small waxy potatoes.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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