INGREDIENTS
- 135 grams neutral oil
- 180 g onion
- 170 g serrano chiles
- 50 g garlic
- 30 g cilantro (blanched)
- 70 g ice water
- 8 g salt
- 1/2 tsp of chicken bouillon, if desired.
INSTRUCTIONS
- In a saucepan, add oil, onion, serrano chiles & garlic. Cook on medium heat until golden brown.
- Let cool.
- Add cooled mixture to blender with blanched cilantro, cold water, and salt. Puree until creamy.
- Adjust seasoning with salt, bouillon, or sugar … to taste!
- Once completely cooled, put cremosa into refrigerator until needed.
- Enjoy on your favorite tacos or Mexican dishes!
Health & Happiness 