Add all of the ingredients into a container and using an immersion blender or food processor, puree until smooth, scraping down sides as needed. Season to taste.
Thin with milk if needed for thinner, desired consistency.
Perfect to use as a dip with tortilla chips or as a sauce over tacos, enchiladas and burritos. Great over eggs as well as grilled beef, chicken or fish.
Keep refrigerated in an airtight container with plastic wrap pressed directly to the surface of the crema so as to not darken or create a skin.
Notes
For Habanero Crema 1 cup Mexican Crema, 1 tbsp habanero chile, chopped (1 medium size or small if less heat is your preference), 1 tbsp lime juice ,1/2 tsp kosher salt Instructions Same as Avocado Crema.
For Cilantro Lime Crema 1 cup Mexican Crema, 1/4 cup cilantro leaves, 2 tbsp juice, 1/2 tsp kosher salt Instructions Same as Avocado Crema. Thin with milk if needed.
For Chipotle Crema 1 cup Mexican Crema, 2 tbsp chipotle in adobo sauce, chopped (1 large chipotle), 1 tbsp lime juice. 1/2 tsp kosher salt. Instructions Same as Avocado Crema.