Roasted Garlic & Jalapeno Crema
Smoky, creamy, and a little fiery - this crema is the cool, zesty sidekick your tacos didn’t know they needed. It’s the perfect balance of heat and smoothness, with roasted garlic bringing that deep mellow, caramelised flavour that keeps you coming back for more.
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Let's get Cooking
Prep
Preheat your oven to 200°C. Slice the top off your garlic bulb to expose the cloves, drizzle with olive oil, wrap it in foil.
Cook
Pop it in the oven for about 30–35 minutes until soft and golden.
Throw the jalapeños on a tray and roast them alongside the garlic for the last 15 minutes - they should blister and char a little.
Blend
Once cool enough to handle, squeeze the roasted garlic cloves out of their skins.
Remove the jalapeño stems (and seeds if you want less heat).
Toss both into a blender with the sour cream, lime juice, coriander, and a pinch of salt.
Blend until creamy and dreamy.
Add a splash of water or a drizzle of more olive oil if you want a thinner drizzle consistency.
Enjoy
Spoon it over tacos, drizzle on burritos, dip your chips - whatever feels right. It goes with literally everything.
Pro tip
Keep it in the fridge in a sealed jar for up to 3 days - though it probably won’t last that long once you taste it.
