Dip, dollop or spread! Chili Lime Pepita Crema is an all purpose, dairy-free Tex Mex condiment for tacos, burritos, bowls and more. Pepitas, seasonings, jalapeños and cilantro are whipped up in a high speed blender to a silky smooth texture. It’s a perfect partner with your homemade Mexican food favorites.
Dip. Dollop. Spread.
When I first created this recipe, I didn’t realize it would be something I’d make over and over again and, something family would request on repeat. But as much as we love homemade Mexican inspired recipes, this pepita crema has become a back pocket recipe.
This is a delicious dairy free (and vegan) condiment to dollop on recipes like Ground Tofu Tacos, tasty burrito bowls with Shredded Tex Mex Tofu, and Old School Bean and Cheese Tacos, or anywhere you’d typically find sour cream as a condiment in Mexican inspired recipes. It’s just as tasty shared as a dip along side tortilla chips.
This Recipe Is
- made in a high speed blender
- ready in minutes
- smooth, creamy, rich
If you make homemade tacos, nachos or burritos, you gotta give this tasty topping a go!
Enjoy With…
Here are some of my favorite Vanilla And Bean recipes to share this tasty condiment with:
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How to Make Chili Lime Pepita Crema
step by step
Traci’s Notes
- Blend: You’ll need a high speed blender (I use VitaMix – affiliate link) to create a silky smooth texture. I’ve tested making Chili-Lime Pepita Crema in the food processor and while the flavor is good, the texture isn’t smooth.
- How Spicy: Six pickled jalapeño rings create a spicy yet tolerable heat level. If you prefer, adjust to taste up or down.
- Versatile: Use it as a dip, dollop or spread as a condiment for all your Mexican inspired recipes. A little goes a long way!
Chili-Lime Pepita Crema (dip, dollop or spread)
Ingredients
- 1 cup (160 grams) Raw Pepitas
- 3 tablespoons Fresh Lime Juice about 2-3 limes
- 6-8 Pickled Jalapeño Rings or more to taste (sub one chipotle pepper in adobo sauce if desired)
- 1/2 teaspoon Cumin ground
- 1/2 teaspoon Smoky Paprika
- 3/4 teaspoon Fine Sea Salt + up to 1/4 teaspoon more to taste
- 1 Fist Full of Cilantro stems and leaves
- 3/4 cup (165 grams) Water
Instructions
- Soak the pepitas overnight in room temperature water or do a quick soak in very hot water for 10 minutes. Drain through a fine mesh strainer.
- Transfer the pepitas, lime juice, jalapeños, cumin, paprika, sea salt, cilantro and water into a high speed blender (I use VitaMix affiliate link) and blend on the puree cycle or medium high, stopping to scrape the container down several times to create a smooth puree. Scrape into a bowl for serving or storage container.
- Enjoy right out of the blender or chilled. Store in the refrigerator for up to three days or freeze for up to a month. If freezing, thaw in the refrigerator overnight and whisk or reblend to create a smooth texture.
Love this one! Made 7-8 times. Even use on pasta with roasted veggies.
Hi Kathy! Thank you for your note and giving the recipe a go! So happy to hear you’re enjoying it on pasta too!