This Chipotle Crema is a super simple recipe that I use in a variety of dishes. It’s great incorporated into a veggie dish like my Chipotle Ranch Broccoli or drizzled over tacos, burgers, or my Poblano Keto Fiesta Patties. It’s really because it’s so versatile that I’m breaking it out into its own post. I know that “Let your imagination run wild!” is often not the direction one wants to see on a recipe; but in this case, I think it’s apt.
Do you, like me, often need to open a can of chipotles in adobo sauce for some other recipe and then wonder what to do with the leftover chipotles? This recipe is a great answer and takes very minimal effort.
What You Need
Equipment
- Cutting Board – For dicing the chipotle peppers
- Chef’s Knife – For dicing the chipotle peppers
- Small Saucier (Saucepan)
- Small Whisk – I usually use a small silicone one for this kind of work.
Ingredients
- Chipotle Peppers in Adobo Sauce (Diced)
- Heavy Cream
Getting Started
This one is about as simple as it gets, even if it does require a little bit of patience. (Not my strong suit.)
Start by dicing 2 chipotle peppers in adobo sauce. Remember to wear gloves while doing this. Accidentally touching your face and getting any of this in your eyes is just all kinds of bad.
Pour 1 cup of heavy cream into a small saucepan and add in the diced chipotles and any of the sauce that was on them.
Over medium high heat, bring this mixture to a boil, stirring continually to avoid scorching or sticking to the bottom.
Once it comes to a boil, reduce the heat to a simmer. (Think just little, tiny bubbles around the edges.) Let the liquid reduce / thicken until you have a sauce that coats the back of a spoon. Keep stirring throughout this process to prevent anything from sticking to the bottom. This usually takes about 15 minutes. (I confess to someone with my non-existent patience, it feels longer.)
Chipotle Crema
Ingredients
- 2 Chipotle Peppers in Adobo Sauce Diced
- 1 cup Heavy Cream
Instructions
- Dice 2 Chipotle Peppers in Adobo Sauce.2 Chipotle Peppers in Adobo Sauce
- In a small saucepan, over medium high heat, bring 1 cup Heavy Cream and the chipotle peppers to a boil, stirring frequently to prevent scalding and sticking to the bottom. About 8 – 10 minutes.1 cup Heavy Cream, 2 Chipotle Peppers in Adobo Sauce
- Then immediately reduce the heat and simmer until the chipotle cream sauce has thickened and coats the back of a spoon. Keep stirring frequently to prevent anything from sticking to the bottom. About 30 minutes. It should reduce by about a ¼ of a cup, so you should have about ¾ cup remaining.
- You can either use it immediately or store it in the fridge until you are ready to serve it. To serve after refrigeration, just take it out of the fridge about 30 minutes before you plan to use it to let it come up to room temperature-ish.
Equipment
- Cutting Board For dicing the chipotle peppers
- Chef's Knife For dicing the chipotle peppers
- Small Whisk I usually use a small silicone one for this kind of work.
Notes
- Blending
- You can use an immersion blender if you want a smoother crema (or if you didn’t dice the chipotles quite as fine as you would have liked). I’ve done it both ways and was happy with the results.
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