Crema

Alton Brown - Good Eats - American Classics VIII: Tacos

Be sure to process the chipotle enough or bigger bits will get stuck in the top of a squeeze bottle.

Ingredients

• 1/2 cup of Heavy Cream
• 1 Tbs Buttermilk
• 1 Chipotle pepper with Adobo sauce
• 1/4 teaspoon salt

Directions

1. Heat cream in microwave until just under 100 degrees
2. Add Buttermilk, shake and let sit in a warm place for a day or two.
3. Add chipotle and salt and blend with immersion blender until consistency of sour cream.