Lime Crema

This is a quick post and a bit of a choose your own adventure: for the delicious topping Lime Crema. This is a fresh alternative to just plain sour cream, which you can make the hard way or the easy way. I'm not going to lie to you, I always go easy - you get the delicious zippy taste without having to wait 24 hours. Because ain't nobody got time for that.

You can wait...

Lime Crema Hard Mode

2 cups heavy cream
1/4 cup buttermilk
2 tbsp lime juice
1/4 cup cilantro

Combine heavy cream and buttermilk in a bowl and let it sit out at room temperature for 12-24 hours. The mixture will thicken up to create a Mexican-style sour cream (crema). Finely chop the cilantro and juice a lime. Add lime juice and cilantro to the crema and store in the fridge for no more than a couple days.

...or you can have it now, like an American (er, Canadian)

Lime Crema Easy Mode

2 cups sour cream
2 tbsp lime juice
1/4 cup Cilantro

Chop the cilantro and juice a lime. Combine all the ingredients in a bowl and store in the fridge for up to a week. See how much easier it is to be lazy?