Wash and dry your jalapeño pepper and herbs. Trim any cilantro stems and roughly chop the cilantro leaves.

Add the Hood Sour Cream, mayonnaise, lime zest, lime juice, jalapeño, and cilantro to the bowl of a food processor. Next, add a generous pinch of salt and a few grinds of fresh black pepper.

Pulse to mix until smooth and creamy.

Transfer your crema to a medium sized bowl and cover with plastic wrap. Refrigerate for at least 15 minutes, to allow the flavors to blend.

This crema is also delicious on wings, nachos, or as a creamy salad dressing!