Salsa Verde & Chipotle Crema

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Verde & chipotle sauce

I’m excited to have my daughter come home for the weekend after being away at college for the past two months.

To celebrate, I made my CREAMY SALSA VERDE & CHIPOTLE CREMA sauces. Both sauces comes together in under 30 minutes!!

I will be using these easy to make and versatile sauces in a variety of Italian, Mexican and Indian dishes. I will share with you my creations! Stay tuned 😊

SALSA VERDE & CHIPOTLE CREMA
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SALSA VERDE & CHIPOTLE CREMA

Course: Mexican u0026amp; Latin, Sauces
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

INGREDIENTS

  • Creamy Salsa Verde Sauce

  • 2 Tbsps butter

  • 2 Tbsps flour

  • 1 16 oz. jar green salsa

  • 3/4 cup sour cream

  • 1 cup stock or water

  • 2 Tbsps garlic, mined

  • 1 small white onion, finely chopped

  • 3 Jalapeños

  • 1 Serrano(optional)

  • 2 cups of cilantro

  • 2 tsps Cumin powder

  • 1 tsp Cayenne

  • Salt

  • Chipotle Crema Sauce

  • 2 Tbsps butter

  • 2 Tbsps flour

  • 1 cup of broth

  • 1/2 cup of sour cream

  • 1/2 cup of diced onion

  • 1 Tbsp garlic

  • 3 slice white American cheese

  • 10 oz can of Rotel diced tomato

  • 1 Tbsp chipotle adobe sauce

  • 1 Tbsp honey

  • 2 chipotle adobe pepper, chopped

  • 1/4 cup cilantro

INSTRUCTIONS

  • Make Salsa Verde Sauce
  • In a large saucepan, melt some butter and add a white onion, garlic, jalapeño and Serrano peppers and cook them until they have softened, about 5-6 minutes.
  • Whisk in the flour and let cook until golden in color for 3 minutes. Slowly whisk in the broth in a small amount and continue whisking until sauce is thick and bubbly.
  • Stir in the green salsa, cilantro, cumin powder and cayenne pepper. Cook, stirring until all the ingredients are mixed well.
  • Remove pan from the heat and let it cool down a little. Stir in the sour cream. Puree the sauce using immersion blender and blend until smooth.
  • Make Chipotle Crema Sauce
  • Using a small saucepan, melt some butter.
  • Add onion, garlic, chipotle peppers and chipotle sauce and cook for 3-4 min.
  • Add the flour and stir until a thick paste forms. Cook for two minutes, stirring occasionally.
  • Gradually whisk in the broth and continue whisking until the sauce is smooth and reaches desired creamy thickness.
  • Bring it to a simmer, add torn pieces of slice cheese and properly blend it into the sauce.
  • Stir in tomato, honey and cilantro. Stir until all ingredients are incorporated.
  • Remove from the heat and let it cool down a little. Add sour cream and using hand blender, blend the sauce until smooth.

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