Recipe Steps

When I prepare this Cilantro Crema recipe, I opt for Frontera Tomatillo Salsa, using a little less than half of the 16 oz jar. The leftover salsa comes in handy for making Chilaquiles and Eggs

This Cilantro Crema recipe is a breeze to make. The only change I make is adding extra cumin. On one occasion, I went slightly overboard with cilantro, so I had to balance it with more Tomatillo salsa. Roughly half to 3/4 cup of loosely packed chopped cilantro is ideal (depending on your tastes). Once the cilantro is ready, this recipe blends quickly in the blender.

I start by blending together the salsa, lime, and spices with the cream cheese. Then I add the cilantro to blend it all together.

If you encounter difficulties blending the mixture due to its thickness, just add a bit more salsa for better consistency. I prefer storing my cilantro crema in a glass mason jar, where it stays fresh in the fridge for up to a week.

While I primarily use the cilantro crema as an addition to any Mexican dishes, the recipe author suggests eating it like a dip or using it with fish.

When I’m ready to incorporate the cream sauce into a dish, I transfer it into a squeeze bottle. This allows me to easily add it to any dish and also lets me add decorative touches to the plate. Below is a plate of some Chimichanga and Mexican-style rice where I added the Cilantro Crema but with a spoon instead of a squeeze bottle. 😆