Ingredients
Equipment
Method
- 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.
Nutrition
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.