Chipotle Crema


Notes: If making up to 2 days ahead, cover airtight and chill. Freeze extra chilies and adobado sauce.

Makes about 1 1/2 cups


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2 canned chipotle chilies in adobado sauce
1 1/2 cups Mexican crema or sour cream


1. Wearing kitchen gloves, pull out and discard seeds and veins from chilies. Mince chilies.

2. In a small bowl, mix chilies, 2 tablespoons of the adobado sauce, and the Mexican crema.

Nutritional analysis per tablespoon.

Created date

October 2003

Nutritional Information

Calories 36
Caloriesfromfat 89 %
Protein 0.5 g
Fat 3.5 g
Satfat 2.3 g
Carbohydrate 0.7 g
Fiber 0.0 g
Sodium 18 mg
Cholesterol 15 mg