City Palate


THE HARVEST ISSUE - September October Issue 2018

Cilantro Crema
Cilantro_Crema

July Aug 2018

From Julie Van Rosendaal

Molcajete Authentic Mexican in the Crossroads Market makes a brilliant spring green and perfectly smooth “salsa” out of cilantro, garlic and lime that’s one of the best things to eat in the city. I attempted to recreate it at home, but can’t seem to call it salsa – I call mine crema. It’s brilliant on grilled chicken and fish, to dip veggies or with good-quality tortilla chips. (Molcajete has those, too.)

1 bunch cilantro, roughly chopped (stems too)

1/2 c. sour cream (not low fat or fat free)

1/4 c. mayonnaise

1 jalapeno, seeded and finely chopped

1 garlic clove, crushed

juice of 2 limes

big pinch salt

Combine everything in the bowl of a food processor and pulse, scraping down the sides of the bowl, until perfectly smooth. Taste and adjust the flavours, adding more salt, lime, mayo or sour cream if needed.

Makes about 1-1/2 cups.


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