Cilantro Crema

This Crema is THE BEST SAUCE! You can use it on Tacos, enchiladas, nachos - really ANY Mexican dish as well as it makes a great dressing for fresh green salads you throw together during the week from your fridge, a great dipping sauce to eat fresh cut veggies, a great side sauce for chicken or steak, really any meat or even taco works with this sauce, it’s just THAT GOOD! I always have a batch I make each week in the fridge and it gets used up every time.

Make it

Ingredients:

  • 3⁄4cup Kewpie Mayonnaise (You gotta use the Japanese Mayo it has a higher egg content and just makes the right consistency)

  • 3⁄4 cup tightly packed cilantro leafs

  • 1 tablespoon fresh lime juice

  • 1 teaspoon Tamari (or soy sauce if you do gluten)

  • 1 garlic clove minced

Directions:

PREP TIME: 5 Minutes

COOK TIME: 0

TOTAL TIME: 5-10 Minutes

MAKES: 1 Jar - double the recipe above to last the week in your fridge!

Place all ingredients into a food processor or blender. I recommend chopping up the cilantro first as you want to pack it in tightly, the more the better IMO. Blend and pulse under smooth. Place into an airtight container and in the fridge for the week. Use a spatula and get ALL of it out of the food processor so you don’t loose a bit! Enjoy!