The best part of sour cream is the ability to temper a spicy food. So what we’re doing today is making a sour cream that adds not only the cooling effect, but great flavor!
We used this recipe in our taco recipe that we’ll be sharing soon, but it’s super versatile and can also be used for dips or to dress other food items.
- 1 cup of sour cream
- 10 mini sweet peppers
- 1 large garlic clove
- 2 teaspoon lime juice (or to taste)
- 1 teaspoon of cumin
- 1 teaspoon of salted butter
- First, take your mini sweet peppers and dice them up. You don’t need to go crazy, but the smaller they are the faster they will cook. Mince your garlic clove, but try and keep the peppers and garlic about the same size.
- In a small pan over high heat add cumin, wait about 45 seconds, and you should get a nice toasted cumin smell that fills the air. Quickly turn the heat to low and add your butter. Once the butter melts make sure the butter is infused with the cumin, just swish it around the pan a bit.
- Turn the heat up to medium and add your garlic and peppers. Now just let them cook. What you really want is your garlic to get a slightly browned and your peppers to end up with the edges moderately charred (blackened). You need to make sure you're mixing often to keep the garlic from burning and getting bitter.
- Once you get the peppers and garlic to color/texture, you want to remove them from the heat and toss them into a food processor. If your food processor can't handle high heat, let them cool on the counter; about 5 min should bring them to room temperature.
- Add the peppers, garlic, sour cream, and lime juice in a food processor and mix. If you want it to be smooth, just keep blending. If you like some crunchy garlic bites you can just pulse it a few times. KAPOW! You got some freaking good dipping sauce or extra special sour cream to add to a taco!