HOMEMADE MEXICAN CREMA
A staple on Mexican tables, do not confuse Mexican crema for sour cream. The flavor is more sour, and it's a bit saltier as well. In addition to providing flavor and texture to a dish, the cream also serves as a neutralizer for the heat of chiles. It is a good option to have around for those who don't like hot foods.
Provided by Vicki Butts (lazyme)
Categories Other Sauces
Time 10m
Number Of Ingredients 3
Steps:
- 1. Mix all ingredients in a bowl; cover with plastic wrap, and set it out at room temperature for 3 hours.
- 2. Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
- 3. Bring the crema to room temperature before serving.
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