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Avocado Crema

A silky, tangy avocado crema that transforms ordinary meals into something restaurant worthy in about five minutes. This versatile sauce strikes the perfect balance between rich avocado and bright citrus, making it ideal for tacos, grain bowls, or as a dip for tortilla chips.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Mexican, Tex Mex
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 large ripe avocados pitted and scooped
  • 1/2 cup sour cream or Mexican crema
  • 1/4 cup fresh lime juice about 2 limes
  • 1/4 cup fresh cilantro loosely packed
  • 1 clove garlic minced
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt plus more to taste
  • 2 to 4 tablespoons water for consistency
  • 1 small jalapeno seeded (optional, for heat)

Equipment

  • Blender or food processor
  • Sharp knife
  • Cutting board
  • Citrus juicer or reamer
  • Measuring cups and spoons
  • Rubber spatula
  • Airtight storage container

Method
 

  1. Select and prep your avocados: Choose avocados that yield slightly to gentle pressure. Cut them in half, remove the pit, and scoop the flesh directly into your blender.
  2. Add the sour cream and freshly squeezed lime juice to the blender with the avocado. Roll your limes firmly on the counter before cutting to release more juice.
  3. Roughly chop the cilantro, mince the garlic, and add both to the blender. If using jalapeno, remove the seeds and white membrane, then add to the mix.
  4. Add the cumin and salt to the blender.
  5. Start blending on low speed, then increase to high. Blend for 30 to 60 seconds until completely smooth with no visible chunks. Stop and scrape down the sides of the blender jar if needed.
  6. Check the thickness of your crema. Add water one tablespoon at a time, blending briefly after each addition, until you reach your desired consistency.
  7. Taste and adjust seasonings. Add more salt, lime juice, or a pinch of cayenne if needed.
  8. Use a rubber spatula to transfer the crema to a serving bowl or squeeze bottle. Press plastic wrap directly onto the surface if storing to prevent browning.

Notes

For the longest lasting green color, add the lime juice first and blend it with the avocado before adding other ingredients. The crema tastes best served immediately while the color is vibrant. Store refrigerated for 2 to 3 days with plastic wrap pressed directly on the surface. For dairy-free version, replace sour cream with full fat coconut cream or cashew cream.