Cilantro Crema
A few years ago, my friend Tina introduced me to a delicious topping for our Mexican meal—Cilantro Crema. It brought a perfect balance of heat and the savory, herbaceous flavors of cilantro. Surprisingly, Tina rarely follows a recipe. So, when she shared Amy’s Cilantro Cream Sauce, I was pleasantly surprised. Cilantro crema has become a must-have for any Mexican dish.
Recipe Steps
When I prepare this Cilantro Crema recipe, I opt for Frontera Tomatillo Salsa, using a little less than half of the 16 oz jar. The leftover salsa comes in handy for making Chilaquiles and Eggs
This Cilantro Crema recipe is a breeze to make. The only change I make is adding extra cumin. On one occasion, I went slightly overboard with cilantro, so I had to balance it with more Tomatillo salsa. Roughly half to 3/4 cup of loosely packed chopped cilantro is ideal (depending on your tastes). Once the cilantro is ready, this recipe blends quickly in the blender.
I start by blending together the salsa, lime, and spices with the cream cheese. Then I add the cilantro to blend it all together.
If you encounter difficulties blending the mixture due to its thickness, just add a bit more salsa for better consistency. I prefer storing my cilantro crema in a glass mason jar, where it stays fresh in the fridge for up to a week.
While I primarily use the cilantro crema as an addition to any Mexican dishes, the recipe author suggests eating it like a dip or using it with fish.
When I’m ready to incorporate the cream sauce into a dish, I transfer it into a squeeze bottle. This allows me to easily add it to any dish and also lets me add decorative touches to the plate. Below is a plate of some Chimichanga and Mexican-style rice where I added the Cilantro Crema but with a spoon instead of a squeeze bottle. 😆
Victoria Cook
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.