Jalapeño Crema
Cuisine
Course
It’s no secret that our house loves spicy things, and particularly jalapeños. You’ll find that I often suggest adding them to things in my recipes. If I didn’t suggest adding them, chances are, I still put them in there when I make the dish. Believe it or not, not everyone likes them as much as my husband does. 😉
This sauce is a MUST-HAVE whenever we have anything of the Mexican cuisine. Plus, it comes together in just a few minutes! If there’s any leftovers, it’s pretty easy to find something to pour this over the next few days.
| Prep Time | 5 minutes |
| Servings |
cups
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Ingredients
- 1 13.5 oz. can Coconut milk unsweetened, cream and liquid separated
- 2 Jalapeños seeds removed
- 1/2 cup Cilantro
- 4 Large garlic cloves
- 1-2 tsp Salt adjust to your taste
- 1/2 tsp Black pepper
- 1 tsp Onion powder
- 3 Green onions
- Juice of 1 lime
Ingredients
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Instructions
- With the exception of the coconut milk LIQUID, add all of your ingredients to a food processor and blend! Start with 1 tsp of salt...you can always add more.
- Add more coconut milk liquid until your desired consistency is achieved. If you can tolerate some dairy or have a favorite unsweetened yogurt, you can add some of that to it as well to make a thicker sauce.
- Now, go and pour this over EVERYTHING.
