CILANTRO LIME CREAM
1 (8 ounce) compartment sharp cream
1 jalapeno pepper
1 pack cilantro
1/2 teaspoon genuine salt (to taste)
Put compartment of acrid cream and great measured pack of slashed cilantro into blender, add juice of 1 lime.
Mix until smooth.
Cleave jalapeno, add to blender (contingent upon how hot you like it).
Add salt and more lime to taste, mix all that until smooth.
Sustenance Realities : Calories 64.1, Fat 6, SaturatedFat 3.5, Cholesterol 15.6, Sodium 171.4, Starch 2.9, Fiber 0.6, Sugar 1.4, Protein 0.8
AMY'S CILANTRO CREAM SAUCE
1 (8 ounce) bundle cream cheddar, relaxed
1 tablespoon harsh cream
1 (7 ounce) can tomatillo salsa
1 teaspoon newly ground dark pepper
1 teaspoon celery salt
½ teaspoon ground cumin
2 teaspoons garlic powder
1 pack new cilantro, cleaved
1 tablespoon new lime juice
Consolidate cream cheddar, harsh cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Mix until smooth and velvety. Place in a serving bowl.
Sustenance Realities : Calories 230.2 calories, Carb 7.1 g, Cholesterol 63.2 mg, Fat 20.5 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 12.8 g, Sodium 867.7 mg, Sugar 2.2 g
1 cup acrid cream (or La Creama with 1 teaspoon lime juice)
1/4 cup cleaved new cilantro
Get lime into acrid cream and blend in cilantro.