Cilantro Lime Crema Recipe (2024)

FAQs

What is cilantro lime crema made of? ›

Made with sour cream, mayonnaise, chopped cilantro, fresh lime, and salt, this crema comes together in one bowl and is an easy way to add a touch of creamy brightness to rich and spicy dishes. You can prepare Cilantro-Lime Crema up to two days in advance; refrigerate in an airtight container until ready to serve.

Ingredients: canola oil, water, sour cream (milk, cream, bacterialculture), white vinegar, sugar, modified corn starch, salt, concentratedlime juice, carob bean gum, lactic acid, natural flavour, potassiumsorbate, sodium benzoate, dried garlic, guar gum, cilantro, disodiumedta.

SOUR CREAM (CULTURED PASTEURIZED MILK, CREAM, NONFAT MILK SOLIDS, GELATIN), NOMFAT MILK (NONFAT MILK, NONFAT MILK SOLIDS, VITAMIN A PALMITATE, VITAMIN E D3), LITE MAYONNAISE (WATER, CANOLA OIL, DISTILLED VINEGAR, FOOD STARCH-MODIFIED, CONTAINS LESS THAN 2% OF ISOLATED SOY PROTEIN, CIDER VINEGAR, SALT, NON-FAT DAY MILK ...

Crema is a staple in Mexican cooking—it's nice and cooling on spicy foods. It's slightly thinner and a little less sour than sour cream, but it can still be used as an even swap in most recipes—drizzle some on tacos or use it in baked goods.

The unique fat percentage and consistency of Mexican crema give it a flavor profile that works almost anywhere you'd use sour cream or crème fraîche. With a fat content nearing whipping cream, which is also above 30%, it is even suitable for sweet dishes.

Does it need to be refrigerated, even before I open it? Yes. Cilantro Lime Crema is made from fresh dairy products, and can spoil like milk does if left unrefrigerated.

Use 'crema' instead of sour cream.

But in Mexico, you won't come across this often (especially not on your tacos!), and when you do, it's not sour cream. If you're asking what the difference is: crema is less sour than sour cream, but has slightly more 'tang' than straight thickened cream.

Don Pancho Cilantro Lime Crema Everything Sauce, 16 oz, 2 ct | Costco.

On the other hand, crema, often referred to as Mexican crema or crema Mexicana, is a Mexican-style cream with a slightly sweeter and milder taste compared to sour cream. It is typically made by fermenting a combination of heavy cream and buttermilk.

Can I freeze cilantro lime crema? ›

Refrigerate: You can keep this creamy sauce in the refrigerator in an airtight container for up to three days. Add a splash of lime juice right before serving to freshen it up. Freeze: It's not a good idea to freeze this sauce since the texture just isn't the same when it's thawed.

Though crème fraîche and sour cream stand as the two best substitutes for crema Mexicana, a less common alternative is plain yogurt. Chili Pepper Madness recommends adding a few drops of lime juice to taste, which can inject some sour twang in compensation for the relatively bland taste of unflavored yogurt.

A simple blend of mayonnaise, cilantro, sour cream, and lime turns into a zesty sauce that can be added to almost anything from burritos and tacos to nachos and enchiladas. Add a burst of flavor to any meal with this cilantro lime crema. It's super easy to make and keeps well in the fridge.

Cilantro lime sauce (also called cilantro lime dressing or cilantro lime crema) is a blended creamy sauce. It uses cilantro, lime juice, and sour cream as the primary flavors. This recipe is made with olive oil, avocado, green onion (or scallions), cilantro, garlic, lime juice, salt, and sour cream (or Greek yogurt).

Pour on the flavor with endless possibilities. Inspired by recipes passed down through the generations, this craveable combination of tangy tomatillos and lime with garlic and jalapeno will transform your fish tacos, grilled chicken or garden salad. A perfect addition to your daily dish.

Crema fresca or crema espesa is a Mexican dairy product prepared with two ingredients, heavy cream and buttermilk. Salt and lime juice may also be used in its preparation. Crema's fat content can range between 18 and 36 percent.

Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.

Probably best as a finishing sauce to tacos or burritos.