Cilantro lime crema

[Richard Chrz]

Cilantro Lime Crema:
1/2 cup sour cream
1/2 cup Whole milk no sugar added Greek yogurt
1/2 cup fresh packed cilantro
2 tablespoons homemade mayo (can use store bought)
1 tablespoon fresh squeezed lime juice
1/2 tsp diamond crystal fine kosher ( or fine sea salt)
1/4 tsp of onion powder

mix all ingredients other than cilantro in a food processor until blended, add 1/2 cup of fresh packed cilantro and run it through again. Use a squeeze bottle, or a slotted spoon (like this photo,) will do wonders as well for spreading.

[acorgihouse]

This looks great! I sometimes get the Costco lime crema, which I like, but comes in 2 big bottles and I rarely get through it before it solidifies or expires way out. In looking at this recipe, am I wrong thinking the ingredient list suggests it should last a bit of time in the fridge? The only thing I might question is the fresh cilantro, but that could be held out and added as needed? AKA, I'm thinking this will make 1-1.5 cups, and should be able to hang out in fridge maybe 10 days?

[Richard Chrz]

acorgihouse, knowing your education, what if the lime and cilantro were mixed together first, and then added, would the direct soak in lime do anything for the ph value for a longer sit in a fridge? I’d love 2 weeks.

[acorgihouse]

Richard Chrz ooh, project! Actually, I learned to go by the shortest lived ingredient, and I assumed better to use store bought mayo as a result, which left cilantro. I know fresh cilantro will last up to 7 days usually, but didn't know what the texture etc would be. I also didn't know if, even washed well, it would have enough bacteria to breed more. I did a little looking, some say fresh cilantro can go to two weeks (including USDA), if handled well. The other ingredients would last (part 2)

[acorgihouse]

/2 2 weeks, the only caveat would be if you used homemade mayo. In that case, the mayo would be the limiter, and that would be more like a few days. So, I'm going to try it with store bought, and very fresh cilantro, and see how long the texture holds up. Don't know if that is sensical, but then, you asked

[Mosca]

Oh, I could go for this. Definitely. Same question: a week or so maybe?

[Richard Chrz]

I’m generally 7 days, but my wife says it would be a great salad dressing as well, so maybe it can be used up a bit faster that way.

[bbqLuv]

I saved it to Paprika
You done did good, PBR good

[Spinaker]

Dang, this stuff would be great on some sauna night tacos.

[Michael_in_TX]

Greek yogurt! Fascinating. I have never tried that in my crema.

Here's my version:

• 1/2 cup Hellman's mayo
• 1/2 cup Mexican Crema
• 1 tsp garlic powder
• 2 tbl Tapatío
• 2 tbl fresh lime juice
• Pinch of kosher salt

[Richard Chrz]

SheilaAnn not sure if you have ever done this, but making yogurt with heavy cream and going long like 16 -24 hours, then squeezed in cheese cloth for another 24 in fridge, it’s almost as thick as cream cheese or Labneh, and super tasty as a side or something to add herbs to.

[Michael_in_TX]

SheilaAnn Really? Coincidentally, that is the brand I typically buy. I can see it working well as a sour cream substitute. I use it on baked potatoes. Do you use the 2% or 5% version?

[SheilaAnn]

Michael_in_TX not sure…let me look on Friday!

[ssandy_561]

If anyone is looking for a way to make either of these thicker and creamier add some avocado to the party! I like putting avocado in mine, especially if I am going to use it on tacos.

[Richard Chrz]

I do that occasionally, adds a nice bit of color as well.