A smooth and creamy avocado crema sauce that gets a kick from blistered jalapeños and garlic. Spoon this over burrito bowls or on top of burgers. There’s really nothing that isn’t enhanced by the tangy rich flavors of this sauce. Gluten-free and keto friendly.
Last May l had the pleasure of going on another farm tour with my dear friends from California Grown.
Somehow I’ve been lucky enough to get invited to several of these agri-tours. I’ve visited coffee farms in Santa Barbara, mushroom growers in Monterey, and kiwi fields in Madera.
I look forward to these tours all year not only because are they full of surprises (raise your hand if you’ve ever ridden on a raisin harvester) but I always walk away in awe of the bounty of this gorgeous state I call home.
This trip was to the Temecula Valley, a lush landscape of flower-strewn hillsides and valleys full of blueberries just an hour east of San Diego. Sounds dreamy right?
Hot Takes From The Tour
Our first stop was to Fairfield Farms where they grow avocados and blueberries. Coming from Ventura, I’ve seen my fair share of avocado orchards but I’ve never seen ones that grow Reed avocados which is the type of avocado tree we have in our backyard.
After climbing the steep hillsides to visit the avocados we went down into the valley to see all the gorgeous blueberries growing in a microclimate so unique they are the only farm that can grown blueberries in the Pauma Valley.
We also made a stop to Resendiz Brothers and saw how they grow majestic Protea and wax flowers on the steep hillsides that overlook the valley.
The next day we were treated to a wine tasting and cooking class at Europa Village where Chef Hany Ali made the most delicious green chickpea hummus drenched in house made olive oil flavored with lemon juice.
Seeing the beautiful groves of ripe avocados got me thinking of this avocado crema recipe I make all time to add a flavorful boost to our meals. It’s easy, with only 10 minutes of prep time and is great on carnitas tacos, nachos, or even as a dip for tortilla chips.
Why complicate things when you can whip up a sauce that embodies pure avocado goodness? Here’s how I make it…
Ingredients
- Avocados. I used Reed avocados which are very large. Substitute two large Haas avocados if you can’t get a Reed.
- Jalapeño
- Garlic. A lot of crema recipes call for garlic powder but I like to char whole cloves of garlic until they are golden and caramelized.
- Cilantro
- Fresh lime juice
- Fresh cilantro
- Kosher salt
- Sour cream or full-fat Greek yogurt. For added protein and tang
How To Make This Recipe
step one
Char. Heat the broiler to high. Place the jalapeño pepper and garlic cloves (unpeeled) on an oven-safe skillet or small baking sheet. Broil until their skin is charred and blackened on all sides. Let cool.
step two
Combine. Remove the stem and peel off the charred skin of the jalapeño and garlic. Place them in the bowl of a food processor or high-powered blender (like a Vitamix) along with the other ingredients.
step three
Blend. Blend on high until it has a smooth and creamy consistency. Taste and add more salt or lime juice if needed.
step four
Enjoy! Spoon it over everything immediately! Storage of any leftovers takes one important step: Press a piece of plastic wrap directly over the surface of the avocado cream sauce to prevent the top from turning brown. Refrigerate for up to 3 days.
What To Use It With
Avocado Crema FAQ’s
How do I get my avocados to ripen faster? Place the avocados next to bananas or an apple or even better, seal them in a paper bag with these fruit to speed up the ripening process.
How do I make vegan avocado crema? If you want to make a dairy-free version substitute dairy-free sour cream or dairy-free plain yogurt for the sour cream. You can also soak 1/4 cup of cashews in 1 cup water (make sure it is hot) for 20 minutes. Drain and blend the cashews with the other ingredients.
More California Avocado Recipes To Try!
- Tomatillo Avocado Salsa
- Charred Poblano Guacamole
- Gazpacho with Grilled Shrimp and Avocado
- Avocado Bruschetta with Bacon and Jalapeños
- Roasted Tomatillo and Avocado Hummus
- Chilled Avocado Soup
- Oven-Baked Avocado Fries with Harissa Ranch
Give All Your Mexican Dishes A Burst Of Creamy Goodness
There’s just no substitute for creamy avocado sauce. Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly newsletter, lots of good stuff there too!
Charred Jalapeño Avocado Crema
A smooth and creamy avocado crema sauce that gets a kick from blistered jalapeños and garlic. Spoon this over burrito bowls or on top of burgers. There's really nothing that isn't enhanced by the tangy rich flavors of this sauce. Gluten-free and keto friendly.
Ingredients
- 1-2 jalapeños (depending on how spicy you like it. One jalapeño is not spicy at all)
- 2 cloves garlic, unpeeled
- 1 ripe Reed avocado or 2 large Haas avocados, cut in half, pit removed and scooped out of its skin with a spoon
- 1/2 cup sour cream
- 1/2 cup loosely packed chopped cilantro leaves and tender stems
- 3 tablespoons lime juice (from 2 limes)
- 1 1/2 teaspoons kosher salt
Instructions
- Char the chiles and garlic. Heat the broiler to high and arrange an oven rack to the top of the oven. Place chile (or chiles) and garlic on an oven-safe skillet or small baking sheet. Broil until garlic skin is deep golden brown and chiles are charred and blackened on all sides. Check every couple minutes or so, turning the chiles and garlic so they broil evenly. Remove garlic as it browns, being careful not to burn it. Set aside until cool enough to handle.
- Combine. Remove the stem of the jalapeño and peel off all the blackened skin. Place in the bowl of a food processor fitted with the blade attachment or a high-powered blender like a Vitamix. Peel off the skin of the garlic and add with the jalapeño. Add remaining ingredients.
- Blend. Puree on high until a smooth, creamy sauce forms.
- Taste. Taste and add more salt or lime juice if needed. It should have a bright, tangy flavor. Keep covered with a piece of plastic wrap pressed directly on to the surface of the sauce, then covered with a lid. Refrigerate for up to 3 days.
Notes
- Avocados: Make sure the avocado is ripe and neither hard nor mushy. It should give slightly when pressed.
- Jalapeños: Use as many jalapeños as you'd like in this recipe. One jalapeño results in a mild sauce, two or more will make it spicier.
- Storage: Press a piece of plastic wrap directly over the surface of any leftover crema then cover again with a lid to keep it from turning brown. Crema will keep for 3 days in the refrigerator.
- Sour cream: I used American-style sour cream but full-fat Greek yogurt or Mexican crema would also work.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 97Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 42mgCarbohydrates: 6gFiber: 4gSugar: 0gProtein: 2g
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