Description
Creamy, versatile, spicy and full of fresh flavor, you’ll want to douse just about everything with this jalapeño crema!
Ingredients
Units
Scale
- 1 large jalapeño pepper or 2 small jalapeños, ribs and seeds removed and roughly chopped
- 1 avocado
- 1 cup fresh cilantro leaves
- 1 clove garlic, peeled and roughly chopped
- 3 tablespoons mayo
- 2 tablespoons extra virgin olive oil
- 1/2 lime, juice of
- 1/3 cup water
- 1/2 teaspoon each salt and black pepper, plus more to taste
Instructions
Place all ingredients in a small food processor or high-speed blender. I like to use the blending cup for my Vitamix. Blend for 30-60 seconds until completely smooth and creamy. You may need to add another splash of water if you want a more “drizzle-able” sauce. Taste and add another pinch of salt and pepper, if needed.
Serve on tacos, burritos, taco salad, rice bowls, enchiladas, nachos or this ground beef and sweet potato skillet (pictured).
Notes
See above blog post for expert tips, variation ideas and answers to frequently asked questions.
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Nutrition
- Serving Size: 2 tablespoons
- Calories: 95
- Sugar: 0.2 g
- Sodium: 35.3 mg
- Fat: 10 g
- Carbohydrates: 1.8 g
- Fiber: 1.3 g
- Protein: 0.5 g
- Cholesterol: 2.2 mg