An all purpose, dairy-free Mexican food delight. Chili-Lime Pepita Crema; dollop, dip or spread for all your Mexican food cravings! vegan + gluten free
When I first had the inspiration to make this recipe, I didn’t realize it would be something I’d make over and over again, have it in the freezer or ready to go in the refrigerator so I can use it at a moments notice when Mexican food cravings strike – they never go away – who am I kidding?! It has become a non negotiable refrigerator staple, like mustard, mayo, eggs and cashew milk.
I first shared Chili-Lime Pepita Crema with a taco recipe a few years back that has become a blog favorite, but I wanted to give this condiment its own space, title and page. I’ve found it to be a tasty, dairy-free replacement (most of the time) for my love of sour cream in Mexican food. I love it so much (I know, very corny), that I created this post specifically for it.
I hope you enjoy it as much as I do and dip, dollop and spread it on all things Mexican food. Enjoy it simply too with tortilla chips. It’s quick to whip up and so versatile!
A Few Recipe Notes:
- You’ll need a high speed blender (I use VitaMix) to whip this up for a silky smooth texture. I’ve attempted making Chili-Lime Pepita Crema in the food processor and while the flavor is good, the texture is off.
- Adjust the spicy to taste. I find that six pickled jalapeño rings create a spicy yet tolerable heat level. If you prefer, adjust to taste.
- Sub one chipotle pepper in adobo sauce for the pickled jalapeño rings for a smoky/spicy flavor. The vibrant green color will be lost, but the flavor is fantastic!
- This condiment is versatile. Use it as a dip, dollop or spread as a side for all your Mexican food recipes. A little bit goes a long way!
- Dollop or spread Chili-Lime Pepita Crema on Cauliflower Tacos, Black Bean Enchiladas, burrito or burrito bowls… or share as a dip with tortilla chips. Anything Mexican food related where you need a bit of creamy. spicy. limey!
Chili-Lime Pepita Crema
Ingredients
- 1 C (160g) Raw Pepitas soaked over night or in very hot water for 10 minutes, drained
- 3 Tbs Fresh Lime Juice
- 6-8 Pickled Jalapeño Rings or more to taste (sub one chipotle pepper in adobo sauce if desired)
- 1/2 tsp Cumin ground
- 1/2 tsp Smoky Paprika
- 1 tsp Fine Sea Salt
- 1 Fist Full of Cilantro stems and leaves
- 3/4 C (385g) Water
Instructions
- Place the pepitas, lime juice, jalapeños, cumin, paprika, sea salt, cilantro and water into a high speed blender (I use VitaMix) and blend on the puree cycle or medium high, scraping the container down several times to create a smooth puree. Place in a bowl for serving or storage container.
- Store in the refrigerator for up to five days or freeze for up to a month. If freezing, thaw in the refrigerator overnight and whisk or reblend to create a smooth texture.
Laura | Tutti Dolci says
May 15, 2018 at 11:11 pmPlease pass me the chips.. I’m ready to dive in to this delicious crema!
Traci says
May 16, 2018 at 6:45 amI’m SO with you Laura!
Sarah @ Making Thyme for Health says
May 11, 2018 at 2:34 pmThis certainly deserved it’s own space! I could eat the whole thing on it’s own. ;)
Traci says
May 16, 2018 at 6:44 amMy chip eating gets a little out of hand with this stuff, Sarah :/
Amisha says
May 10, 2018 at 12:11 pmThis crema totally needed its own space! It sounds delicious spicy and dippable! I love that you provided the option to switch it up with the chipotle pepper! :)
Traci says
May 10, 2018 at 12:37 pmDippable – lol – I love that word, Amisha! The chipotle pepper is a nice touch too :D
Tessa | Salted Plains says
May 7, 2018 at 8:22 amSo dang excited about this crema! Dairy-free, too! Haha, you are so right, those cravings never go away. I already know this will be a staple at our house!
Traci says
May 8, 2018 at 1:35 pmI’m SO with you Tessa… they’re always there. I think I’d eat tacos every night and never get sick of them – of corse with this crema on the side – lol! I hope you love it! xo
[email protected] says
May 7, 2018 at 7:26 amAnything that I can dollop, dip or spread gets my full attention! This looks amazing, Traci! That color is delicious! xo
Traci says
May 8, 2018 at 1:34 pmLOL, Annie! Right?
Mary Ann | The Beach House Kitchen says
May 6, 2018 at 8:08 amSo glad you decided to share this one separately Traci! Perfect with tortilla chips or fresh veggies!
Traci says
May 8, 2018 at 1:34 pmOMGeee – love this with tortilla chips!
4waystoyummy says
May 5, 2018 at 2:25 pmI am all over this! I have also just discovered Shishito peppers that I simply roast in a pan and serve with Katzen’s Summer sauce…but now I am gonna try your creation with them. What’s not to love? Thank you!
Traci says
May 8, 2018 at 1:33 pmShishito would be fabulous in this! Roasted no less! I’ve also roasted jalapeños and plopped them in this… need to add a note! I hope you enjoy it!
Geraldine | Green Valley Kitchen says
May 5, 2018 at 9:44 amThis looks delicious, Traci – I love the pretty green color and the spicy heat from the jalapeños. Are pepitas easy to find in the market? I haven’t seen them but I haven’t really been on the look out for them either. I like Liz’s idea of adding it to toast! Have a great weekend!
Traci says
May 8, 2018 at 1:33 pmHey Geraldine! I buy pepitas from bulk bins. I have seen them pre-packaged, but it’s rare. I’m going to try Liz’s idea! Total mouthwater! lol!
Liz @ Floating Kitchen says
May 5, 2018 at 8:59 amThis looks luscious! Definitely deserving of it’s own space on the blog. I want to slather this on my daily avocado toast!
Traci says
May 8, 2018 at 1:31 pmOh hey now… that sounds dreamy! Must try!