Avocado Crema
This Avocado Crema is creamy, a little zesty, and an easy shift from guacamole if you’re looking to try something new. It pairs well with Mexican and Southwest dishes and takes only minutes to make. It’s just a matter of blending a few fresh ingredients together and “Voilà!”, you have a savory and earthy addition, perfect for any fiesta.
I was 19 years old the first time I had an avocado. I think that’s absolutely absurd now, but at the time it didn’t seem so crazy. After all, they cost a little extra, and I was raised frugally, so spending more on food I didn’t even know if I liked didn’t seem worth it (not to mention my mom was allergic so it was never around the house.) Then I was given guacamole for free at a restaurant, and I remember thinking “THIS is what avocados taste like?” They were unlike anything else I had ever had.
I still struggle to describe an avocado’s flavor- nutty, creamy, and earthy perhaps? Dare I say buttery? I don’t know, but I do know I was HOOKED. Now I often try to find fun ways to work avocados into food, but in a way that works well for my texture-picky palette and for my boyfriend who is, believe it or not, also allergic to avocados. I’m beyond grateful I can eat as many avocados as I want with no dilemmas but even with his allergies, he will scarf down as much of this avocado crema as possible before his throat starts to itch. That’s how good it is, good enough to ignore survival instincts HA! I’m joking, but truly, this is worth the minimal effort if you’re looking to brighten up your meals.
A LITTLE ABOUT THE INGREDIENTS…
- Avocados: The creamy base of avocado crema, providing a rich texture and subtle flavor that complements various dishes.
- Cilantro: Adds a fresh, herbaceous note to the crema, enhancing its overall brightness. If you’re someone who thinks Cilantro tastes like soap, I would obviously suggest skipping this recipe.
- Jalapeno Pepper: Adds a mild to moderate heat depending on your preference, balancing well with the creamy avocado.
- Garlic: Its delicious, adds some depth. Not much more to it!
- Sour Cream (or Plain Greek Yogurt): Adds tanginess and creaminess to the dip, contributing to its smooth texture.
- Lime Juice: Adds a bright acidity that cuts through the richness of the avocado and balances the flavors.
How to Make this Avocado Crema Gluten-Free
It already is, enjoy! 🙂
Storing the Avocado Crema
Storage: Store leftover avocado crema in an airtight container in the refrigerator. It’s best consumed within 1-2 days to retain its freshness and vibrant color.
Details & Considerations
Rolling limes between the palm of your hand and the counter before you cut them is a great way to loosen up all that juice inside.
Try to keep in consideration that the more jalapeno seeds your blend of crema has, the spicier it’ll be. If you don’t want too much spice, scrape the seeds out!
More Recipes You May Love
Finally, if you find that you love this Avocado Crema recipe, try these other recipes next:
Avocado Crema
Equipment
- blender
Ingredients
- 2 avocados halved and pitted
- ¼ cup cilantro
- ¼ of a jalapeno pepper seeds, membrane reserved
- 2 garlic cloves
- ¼ cup sour cream (or sub plain greek yogurt)
- ½ lime (juiced)
- 2 tbsp olive oil
- ¼ tsp sea salt
- ¼ tsp black pepper
Instructions
- Put all of the ingredients in the blender
- Blend until smooth
- Serve. It's that easy!
Nutrition
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