Difference between revisions of "Avocado Crema"
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RealRecipes (talk | contribs) m (Text replace - "* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "<ref>"Catsrecipes Y-Groupp" http://groups.yahoo.com/group/catsrecipes/s</ref>") |
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
Latest revision as of 18:30, 11 April 2012
Avocado Crema
1 ripe avocado, peeled and pit removed 1/2 cup buttermilk 3 T. lime juice from about 1 1/2 limes 1/4 cup sour cream 1/2 t. salt
Puree all ingredients in a food processor or blender. Funnel into a squeeze bottle. The mixture should be thin enough to streak easily. If not, add a few drops more lime juice or buttermilk. Plug to top of the nozzle with a toothpick and chill until ready to use. The mixture will keep for 2 days in the refrigerator. Variations: Add chile powder, garlic, chives, cilantro, or green chile. Puree completely or strain before funneling into the squeeze bottle. Use to drizzle the crema on nachos or tacos. Source: Unknown
References
- ↑ "Catsrecipes Y-Groupp" http://groups.yahoo.com/group/catsrecipes/s
