Buttermilk Chipotle Crema

• 1 cup buttermilk
• 1/2 cup mayonnaise
• 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon lime juice
• 1/2 teaspoon ground cumin
• Salt to taste

Steps

1. 1 In a blender or food processor, combine buttermilk and mayonnaise.
2. 2 Add minced chipotle peppers and lime juice.
3. 3 Blend until smooth and creamy.
4. 4 Season with cumin and salt to taste.
5. 5 Taste and adjust spice level if needed by adding more chipotle.
6. 6 Transfer to a serving bowl and chill for at least 30 minutes before serving.

Equipment

• Blender or food processor
• Measuring cups and spoons

Variations

• Add a clove of roasted garlic for extra depth.
• Stir in fresh cilantro for a bright finish.

Substitutions

• If you don't have buttermilk, use plain yogurt thinned with a bit of milk.
• Substitute mayonnaise with sour cream for a tangier flavor.

Pairings

• Perfect with Mexican street corn
• Pairs well with hearty burrito bowls

Nutrition

Tips

• For a thinner consistency, add a splash more buttermilk.
• If you prefer less heat, use just one chipotle pepper.

Storage

Store in an airtight container in the refrigerator for up to 5 days.

Freezing: Not recommended for freezing due to potential texture change upon thawing.

Serving Suggestions

• Drizzle over tacos
• Serve with grilled chicken or fish
• Enhance your favorite soup

FAQ