Chipotle Crema Recipe

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Pop the sour cream, chipotle peppers, adobo sauce, garlic clove, lime juice and salt into a small food processor or blender jug. If you don't have chipotle peppers in adobo, a good pinch of smoked paprika plus a tiny bit of cayenne and a splash of vinegar will get you close, though the tinned peppers really do give the best smoky depth.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Blitz everything together for about 30-45 seconds, stopping once to scrape down the sides, until the crema is completely smooth with no flecks of garlic or pepper skin left. It should look glossy and pale orange-pink.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Check the thickness, if it's too thick to drizzle nicely, add the water a teaspoon at a time and blend again until you get a pourable, silky consistency that will still cling to a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Give it a taste. Want it smokier? Add another half a chipotle pepper. Want more tang? A touch more lime juice. Adjust the salt to your liking, it should taste bold and balanced, not flat.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Transfer the crema to a small bowl or jar, cover and pop it in the fridge for at least 20 minutes. This isn't essential but it lets the flavours settle and meld together beautifully, making it taste even better than fresh off the blade.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Drizzle generously over tacos, burrito bowls, grilled chicken or roasted vegetables. Stored in an airtight container in the fridge, this crema will keep well for up to 5 days, just give it a good stir before each use.</li></ol>