Avocado Crema

Avocados? Yes please. Cilantro? Oh yeah man. Jalapeño and lime juice? Si Senor!

This crema is super simple and keeps overnight for use on other dishes, like I did today on Mexicali chili egg scramble. This recipe was originally part of the preceding Mexican Tilapia recipe, but I gave it its own post because I loved this recipe this much! Walking in Harlem a while ago, I found myself walking next to a gentleman speaking to himself about an exchange he had with somebody previously, in both Spanish and English. I heard him say “And then I said to him Arriba, Arriba, Andele, Andele” and after tasting this, I heard his voice echo in my ears!

Ingredients

ripe avocao

cup of greek yogurt (I used skim)

cups of chopped Cilantro

half of seeded, cored jalapeno

3 tbs of lime juice

0.5 (or so) of salt

0.5 tsp of ground pepper

Plan of Attack

Add all ingredients to your food processor and blend until pureed but still creamy…Use on everything, including spicy fish, nachos, or as a decadent touch to salads..