Cholula Crema
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Credit: Cantina 1511, Charlotte, N.C.
The National Culinary Review, October 2010
Ingredients
3 oz. Cholula Mexican Hot Sauce
2 T. diced yellow onion
2 T. serrano chili pepper
9 oz. crema
Instructions
Method: Blend hot sauce, onion and chili pepper until smooth. Add crema; mix. Refrigerate.
Tags
Sauce/Dressing/Rub, The National Culinary Review, Vegetarian
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