This quick spicy crema comes together in just two minutes (or less) and gets its heat from a simple vinegar-based hot sauce. Use it over tacos, enchiladas, nachos, burrito bowls, as a dip, or as a salad dressing.
Why you’ll love it
- Ready in under two minutes.
- No peeling or chopping required if you have a garlic press — just crush the garlic, measure the rest, and stir.
- No blender or food processor, so minimal cleanup.
- Only seven simple ingredients.
- Deliciously spicy, tangy, and garlicky.
- It elevates tacos, bowls, nachos, and more.
- Serve immediately, or chill to thicken and intensify the flavors.
- Great as a dip for burritos, chips, or fresh veggies.
Ingredients and substitutions
Seven easy-to-find ingredients make this crema. Below are the recommended items and sensible substitutions if you’re short on any one thing.
Smoked paprika: Use a good-quality smoked paprika (pimentón de la Vera if available). Its smoky flavor is important to the final taste.
Hot sauce: Any vinegar-based hot sauce works well (Tabasco, Frank’s RedHot, or Cholula are good choices).
Honey: Swap with another liquid sweetener like maple syrup or agave if needed; flavor will vary slightly.
Lemon juice: Fresh lemon is preferred; fresh lime juice can be used instead.
Sour cream: Sour cream is convenient, but Mexican crema or crème fraîche gives a richer result. To reduce calories, use light sour cream or replace up to half with thick, unsweetened Greek yogurt.
Garlic: Fresh garlic is best. If you don’t have fresh cloves, use about ½ teaspoon garlic powder as a substitute.
Salt: A small amount balances the flavors; use reduced-sodium salt if desired.
How to make it
This crema is straightforward to prepare. Follow these simple steps and you’ll have a smooth, pale orange sauce ready to serve.
- Measure the sour cream into a small or medium mixing bowl. Crush the garlic and add it to the bowl.
- Add the hot sauce, smoked paprika, honey, lemon juice, and salt.
- Mix with a fork or a small whisk until smooth, pressing any paprika clumps against the side of the bowl.
- The crema should be a pale orange. Serve immediately or cover and chill to thicken and meld the flavors.
Equipment notes
What you’ll need:
- A garlic crusher (or a knife and a little patience).
- A small or medium mixing bowl and a fork or small whisk.
If you don’t have a garlic press, mince the garlic, sprinkle a little salt over it, and mash with the back of a spoon or a mortar and pestle to release the flavor. You don’t need to peel cloves before using a press — the peel should come out easily after crushing.
Expert tips
- Make the crema in the sour cream container to reduce dishes.
- Use authentic pimentón de la Vera if possible for the best smoky paprika flavor.
- Garnish with extra smoked paprika, chili flakes, lemon zest, or chopped cilantro for a prettier presentation.
- If you prefer a thinner sauce for drizzling, whisk in small amounts of water, a tablespoon at a time, until you reach the desired consistency.
Frequently Asked Questions (FAQs)
With 1½ teaspoons of hot sauce it lands at a medium spice level. Increase to 2 teaspoons for medium-hot heat.
Avoid more than 2 teaspoons of hot sauce, which can overpower the other flavors. If you want more heat after that, add ground cayenne ¼ teaspoon at a time.
Store in a tightly sealed container in the refrigerator for up to seven days.
Freezing is not recommended because the texture can change and separate. You could freeze it if you plan to incorporate it into a cooked sauce later.
Pair it with…
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📖 Recipe
Quick Spicy Crema
This spicy, tangy, garlicky crema pairs with many dishes and comes together quickly.
2 minutes
2 minutes
Ingredients
- 1 cup sour cream (240ml)
- 2 cloves garlic
- 1½ teaspoons hot sauce
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- 1 teaspoon honey
Instructions
- Measure sour cream into a small or medium mixing bowl.
- Crush the garlic and add it to the bowl.
- Add hot sauce, smoked paprika, honey, lemon juice, and salt.
- Whisk or stir with a fork until smooth, pressing out any paprika clumps.
- Serve immediately or chill until ready to use.
Notes
Mexican crema or crème fraîche gives a richer texture than standard sour cream. To lighten the crema, replace up to half the sour cream with thick Greek yogurt. Use any vinegar-based hot sauce you prefer.
Nutrition Information
Yield
4
Serving Size
4 tablespoons
Amount Per Serving
Calories 123Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 34mgSodium 151mgCarbohydrates 5gFiber 0gSugar 4gProtein 2g
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