Perfect for drizzling over Carne Asada Tacos, Buffalo Chicken Meatballs and just about any Mexican/South Western foods. Jalapeño Crema is bright and as spicy as you want. Keep a few seeds and white membrane (or more) to amp up the heat.
Jalapeno Crema
This Crema is so versatile and part of our Mexican feasts, served alongside: Guacamole, Pico de Gallo, Pickled Red Onions, Carne Asada for Tacos, Taco Salad and/or the Breakfast Taco Bar.
Ingredients
- 4 – 6 (120 gr) Jalapeno peppers, seeded and roughly chopped 6 CHO
- ½ cup (10 gr) cilantro 0 CHO
- ½ cup (102 gr) Hellman’s Real Mayonnaise 0 CHO
- 2 TBSP fresh lime juice 0 CHO
- 1 TBSP olive oil 0 CHO
TOTAL CHO 6 CHO
- TOTAL WEIGHT 260 GRAMS
- 6 CHO DIVIDED BY 260 GRAMS = .023 CHO/GRAM
- 1 TBSP = 15 GRAMS (.023 CHO x 15 GRAMS) .345 CHO/TBSP
- ¼ CUP = 4 TBSP (.345 CHO x 4) 1.38 CHO/1/4 CUP
- ¼ CUP = 60 GRAMS
Instructions
- Place all ingredients in a mini food processor or blender and blend until smooth. Cover and refrigerate until serving.
- *The Crema is best refrigerated after blending to thicken it a bit.
- Will last for days in the refrigerator.
