Ranchera Crema

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This Ranchera Crema brings smoky heat and bright lime flavor to anything you put it on. It’s made with Mexican crema, fresh cilantro, serrano pepper, and toasted chile de arbol for depth and balance.

Inspired by the bold, ranch-style sauces found across Mexico, this crema blends creamy richness with just enough spice to cut through grilled meats and tacos. It’s smooth, versatile, and keeps beautifully in the fridge for a few days.

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The toasted chiles add a nutty, earthy flavor while the cilantro and lime keep it fresh. Blend until smooth and pourable, then chill briefly before serving.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Knife

• Small skillet

• Citrus Juicer

• Blender or Hand Blender

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DIRECTIONS

STEP 1: TOAST

• Toast the chile de arbol in a dry pan over medium heat until fragrant, about 30 to 45 seconds per side.

• Remove stems.

  • NOTE: Be careful not to burn the peppers because they can get bitter.

STEP 2: BLEND

• Blend toasted chiles, serrano, garlic, lime juice, cilantro, crema, water, and salt until smooth.

• Adjust thickness with a splash of water if needed.

STEP 3: CHILL

• Transfer to a jar and refrigerate for about 20 minutes before serving.

STORAGE

• Store refrigerated and use within 3 to 4 days.

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INGREDIENTS

Makes about 2 cups

• 1.5 C Mexican crema

• 1/3 C water

• 3 chile de arbol, toasted

• 1 serrano pepper, roughly chopped

• 2 small garlic cloves

• Juice of 2 limes

• 2/3 C cilantro leaves, lightly packed

• 1/4 tsp kosher salt, adjust to taste

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