Chipolte Crema


  • 2 canned chipolte peppers
  • 1 tablespoon juice from chipolte pepper can
  • 1 cup sour cream
  • 3 tablespoons lime juice
  • 1 teaspoon kosher salt


  1. Open chipolte peppers and remove seeds and ribs. If a less hot sauce is desired, rinse peppers.
  2. Combine all ingredients into a blender or food processor. Process until smooth, with only small flecks of pepper remaining.
  3. Serve over tacos, with burritos, or as a side dip.