Tuesday, June 19, 2012

Garlicky Cilantro Sour Cream

  • 16 oz. sour cream
  • two cerrano chilis
  • 6-7 cloves garlic
  • 1 cup chopped cilantro
  • juice of 1/2 small lemon
  • 1-2 tsp salt
  • olive oil
Pre-heat oven to 350 degrees. Place garlic cloves in foil. Drizzle with olive oil, then fold edges over to create a closed packet. In a separate piece of foil, wrap the (whole) cerrano chilis. (For a less spicy version, discard seeds prior to roasting.) Place both in a glass baking dish and place in oven for approx. 30 minutes.

Remove roasted garlic and chilis from oven and allow to cool. Once cooled, slice cerranos in half and discard seeds and stems.  Into food processor, add deseeded chilis, roasted garlic cloves, and remaining ingredients.

I served the spicy sour cream along side vegetarian enchiladas, but there are so many ways to enjoy it. Try it as a dip for veggies or crusty bread, toss into some cooked pasta, serve it up with grilled salmon, or top off your scrambled eggs for an extra kick -it pretty much tastes great with everything!

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