Ingredients:

  • 1 large ripe avocado, pitted and peeled (approx. 7 oz / 200g)
  • 1/2 cup (120g) sour cream
  • 2 tbsp (30ml) fresh lime juice
  • 1 small clove garlic, minced
  • 1/4 cup (15g) fresh cilantro, stems removed
  • 1/2 tsp (3g) fine sea salt
  • 1 small jalapeño, deseeded (approx. 1 oz / 28g)

Instructions:

  1. Roughly chop the cilantro and jalapeño to ensure even processing.
  2. Combine the avocado, sour cream, lime juice, minced garlic, cilantro, salt, and jalapeño into a high-speed blender or food processor.
  3. Pulse several times to break down the avocado, then blend on high for 30–60 seconds until the mixture is a completely homogenous, pale green emulsion.
  4. Taste the crema; add more lime juice for extra tang or blend in water or olive oil one tablespoon at a time if a thinner, more pourable consistency is desired.