Ingredients
- 1 cup heavy cream
- 1 tablespoon buttermilk
- 1 chipotle chile in adobo sauce
- 1/4 teaspoon kosher salt
Directions
Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.
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By AlaskaJolene
Anchorage, 43
on January 06, 2012
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This was so easy and so great. I don't have an immersion blender, so I just used my stand blender and it worked just fine. I love heat, so I doubled the Chipotle and added 1/2 tsp of granulated garlic. YUM! Next time I'm going to try adding a big helping of fresh cilantro.
To haston.family_1... He never said to leave it at room temp for 3 days! {although I'm sure that would be fine} on the show he said 1 or 2 days, here he said 24 hours.
By johnel516_11721656
Piqua, OH
on July 08, 2011
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Love this Crema has a permanent place in my fridge.
By Janelle, RI
Martinsburg, WV
on July 20, 2010
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my hubby absolutely loved it... he says this is a once a week meal for sure...I made Chicken Tacos and added the Crema to it YUMMMY! thank you so much for making the hubby happy!!! ;-
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