Ingredients:

  • 2-3 dried chiles de árbol, stems removed (10-15 g)
  • 1-2 fresh jalapeños or serranos, halved and seeds removed (70 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 cup sour cream or Greek yogurt (240 g)
  • 1 tablespoon lime juice (15 ml)
  • 1 small clove garlic, minced
  • Salt, to taste

Instructions:

  1. Heat a small skillet over medium heat and add dried chiles de árbol. Toast for 1-2 minutes until fragrant, stirring frequently.
  2. In a blender or food processor, combine toasted chiles, fresh jalapeños, and olive oil. Blend until a smooth paste forms, adding water if needed.
  3. In a mixing bowl, combine sour cream or Greek yogurt, lime juice, minced garlic, and a pinch of salt.
  4. Add the chile paste to the crema mixture and stir until well combined. Taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes.
  5. Serve chilled or at room temperature as a dip or drizzle over your favorite dishes.