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You are here: Home / Recipes / Condiments / Sauces / Chili-Lime Pepita Crema

Chili-Lime Pepita Crema

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

An all purpose, dairy-free Mexican food delight. Chili-Lime Pepita Crema; dollop, dip or spread for all your Mexican food cravings! This recipe is vegetarian, vegan and gluten free.

Overhead shot of Chili-Lime Pepita Crema in a jar, on a board.

Table of Contents

  • Inspired Chile Crema
  • A Few Recipe Notes
  • What to Dollop or Slather On!
  • Chili-Lime Pepita Crema Recipe

Inspired Chile Crema

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 Tofu Tacos 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! 

An overhead shot of all the ingredients for Chili-Lime Pepita Crema.All the ingredients for Chili-Lime Pepita Crema in the pitcher of a blender.     Processed in a high speed blender, Chili-Lime Pepita Crema is ready to be scooped from the blender. Chili-Lime Pepita Crema in a jar ready for sharing.

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! 

What to Dollop or Slather On!

  • Tofu Tacos
  • Cauliflower Tacos
  • Mexican Black Bean Quinoa
  • Creamy Corn, Zucchini and Poblano Tacos
  • Rancheros Tofu Scramble 
  • Tofu Enchiladas
  • Sweet Potato Wrapped Black Bean Enchiladas
Overhead shot of Chili-Lime Pepita Crema in a jar, on a board.
Print Recipe

Chili-Lime Pepita Crema Recipe

Prep Time:10 minutes
Servings:1 1/2 C (400g)
Calories:400kcal
Author:Traci York | Vanilla And Bean
An all purpose, dairy-free, Mexican food delight. Chili-Lime Pepita Crema; dollop, dip or spread for all your Mexican food cravings! freezer friendly +vegan + gluten free

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. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 400kcal | Carbohydrates: 16g | Protein: 21g | Fat: 33g | Saturated Fat: 6g | Sodium: 3847mg | Potassium: 744mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2160IU | Vitamin C: 23.7mg | Calcium: 50mg | Iron: 8.2mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

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Reader Interactions

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  1. Avatar for KathyKathy

    July 25, 2020 at 8:25 am

    5 stars
    Love this one! Made 7-8 times. Even use on pasta with roasted veggies.

    Reply
    • Avatar for TraciTraci

      July 25, 2020 at 9:29 am

      Hi Kathy! Thank you for your note and giving the recipe a go! So happy to hear you’re enjoying it on pasta too!

      Reply
  2. Avatar for 4waystoyummy4waystoyummy

    June 29, 2020 at 2:25 pm

    5 stars
    Sounds delicious. I love using pickled jalapenos and find the juice is terrific to use n coleslaw. Bring on the Summer!

    Reply
  3. Avatar for AngelaAngela

    June 29, 2020 at 1:30 pm

    HI! Do you think this would work with sunflower seeds?

    Reply
  4. Avatar for susansusan

    September 17, 2019 at 2:02 pm

    Hi
    When you print the recipe your name isn’t on there. You should add that so people can remember or share your name if someone asks them.

    Reply
    • Avatar for TraciTraci

      September 17, 2019 at 2:05 pm

      Hi Susan! Thank you for your note. If you look at the recipe card, under Author (the top third), my name and web site is listed. Also at the very bottom of the printable recipe card is the link to any particular recipe. I hope this helps!

      Reply
  5. Avatar for Laura | Tutti DolciLaura | Tutti Dolci

    May 15, 2018 at 11:11 pm

    Please pass me the chips.. I’m ready to dive in to this delicious crema!

    Reply
    • Avatar for TraciTraci

      May 16, 2018 at 6:45 am

      I’m SO with you Laura!

      Reply
  6. Avatar for Sarah @ Making Thyme for HealthSarah @ Making Thyme for Health

    May 11, 2018 at 2:34 pm

    This certainly deserved it’s own space! I could eat the whole thing on it’s own. ;)

    Reply
    • Avatar for TraciTraci

      May 16, 2018 at 6:44 am

      My chip eating gets a little out of hand with this stuff, Sarah :/

      Reply
  7. Avatar for AmishaAmisha

    May 10, 2018 at 12:11 pm

    5 stars
    This 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! :)

    Reply
    • Avatar for TraciTraci

      May 10, 2018 at 12:37 pm

      Dippable – lol – I love that word, Amisha! The chipotle pepper is a nice touch too :D

      Reply
  8. Avatar for Tessa | Salted PlainsTessa | Salted Plains

    May 7, 2018 at 8:22 am

    5 stars
    So 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!

    Reply
    • Avatar for TraciTraci

      May 8, 2018 at 1:35 pm

      I’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

      Reply
  9. Avatar for annie@ciaochowbambina[email protected]

    May 7, 2018 at 7:26 am

    5 stars
    Anything that I can dollop, dip or spread gets my full attention! This looks amazing, Traci! That color is delicious! xo

    Reply
    • Avatar for TraciTraci

      May 8, 2018 at 1:34 pm

      LOL, Annie! Right?

      Reply
  10. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    May 6, 2018 at 8:08 am

    5 stars
    So glad you decided to share this one separately Traci! Perfect with tortilla chips or fresh veggies!

    Reply
    • Avatar for TraciTraci

      May 8, 2018 at 1:34 pm

      OMGeee – love this with tortilla chips!

      Reply
  11. Avatar for 4waystoyummy4waystoyummy

    May 5, 2018 at 2:25 pm

    5 stars
    I 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!

    Reply
    • Avatar for TraciTraci

      May 8, 2018 at 1:33 pm

      Shishito 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!

      Reply
  12. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    May 5, 2018 at 9:44 am

    5 stars
    This 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!

    Reply
    • Avatar for TraciTraci

      May 8, 2018 at 1:33 pm

      Hey 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!

      Reply
  13. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    May 5, 2018 at 8:59 am

    This looks luscious! Definitely deserving of it’s own space on the blog. I want to slather this on my daily avocado toast!

    Reply
    • Avatar for TraciTraci

      May 8, 2018 at 1:31 pm

      Oh hey now… that sounds dreamy! Must try!

      Reply

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