This simple, versatile zesty sauce is ready in just minutes and can be used on all your favorite Mexican recipes. Great on tacos, salads, sandwiches, and bowls.
Cut avocado in half lengthwise and scoop out the avocado flesh into the food processor bowl.
Add all remaining ingredients to the food processor.
Mix contents in processor until fully blended and emulsified (15-20 seconds)
Scoop out the mixture into a serving dish to enjoy. Top with a sprig of cilantro and a couple of thin slices of jalapeño for garnish. ( optional)
Notes
Abra's Tips!
STORAGE - Refrigerate for 5 days in a sealed plastic or glass container or squeeze bottle. If making in advance store in an airtight container with a layer of plastic wrap pressed to the top of the crema to keep it from browning, alternatively reserve the pit of the avocado and store the pit with the sauce to prevent browning.
If the avocado mixture is too thick, add another squeeze of fresh lime juice or a teaspoon of water to loosen the mixture.
If your crema mixture is too thin, add another half of an avocado or a bit more sour cream and blend until combined.
If your avocado sauce tastes a little bland, add a pinch of salt or more jalapeno and mix to combine.