I was gonna call this Garlic Habanero Sour Cream something fancy like garlic habanero crema or ajo crema agria habanero (juuuusssst kidding. I Google translated that). Let’s face it, I’m not that big on being fancy and this is sour cream after all.

Habaneros are more of my husband’s jam.

If I make salsa, he’s all: It’d be better with a habanero in it. If I make spaghetti, he’ll jokingly say: Did you put a habanero in it? Or when I make pizza (you guessed it): Hey? Do we have any habaneros to put on it? So I put some habanero in some garlicky sour cream, just so I can say I put an habanero in it! And you wanna know what he said to me after the first bite?

It could use another habanero in it. smh.

Habaneros… use one, two or all depending on how daring you are! I like it with one, but that’s just me.

Garlic… two cloves please.

Sour cream or crème fraiche… it’s basically the same; you’ll need a 1/2 cup of that.

Kosher salt and fresh cracked black pepper…

If you are handling these peppers with bare hands, you are brave. I recommend using gloves. I learned my lesson the one time I didn’t, and I thought I washed my hands pretty dang good. But I didn’t, and I itched my eye and I about fell to the ground and cried. But I also must have touched my upper lip because it turned red and burned too! So PLEASE wear some gloves.

Cut the top off and remove all those seeds and the white membranes or ribs, that is where all the heat is at. If you want it spicy leave some or all of them in… I just hope you know what you’re in for!

Slice the habanero into strips, and stack them up into a pile.

Then dice them small, doesn’t have to be perfect though.

Smash, peel and roughly chop two good size garlic cloves.

Heat a small 8 inch saute pan over medium heat. Drizzle about 1/2 a tablespoon of extra light olive oil.

Once the oil is hot, add in the garlic and habanero.

Saute until the pepper is soft and the garlic is lightly golden, about 1-2 minutes.

Place the garlic and habanero into a mini food processor.

Next add the 1/2 cup of sour cream and add the salt and pepper. And blitz it until all is blended into the sour cream.

You will see some habaneros through out and that’s okay.

Tada! Garlic Habanero Sour Cream!

Serve it along with anything that calls for sour cream.

Tacos, nachos, taco salad, chili, burritos, fajitas, quesadillas… am I missing something?

Like these tasty tacos. Grilled chicken, lettuce, cheese, sweet corn salsa…

And then the very tasty Garlic Habanero Sour Cream! This sour cream has the flavor of the habanero without all of the heat. If you want more of a kick… leave in some of the seeds and ribs!

Enjoy! And if you give this Garlic Habanero Sour Cream recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 1/2 cup

Garlic Habanero Sour Cream

I was gonna call this Garlic Habanero Sour Cream something fancy like garlic habanero crema or ajo crema agria habanero (just kidding. I Google translated that). Let's face it, I'm not that big on being fancy and this is sour cream after all.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 2 clove of garlic, smashed, peeled and chopped
• 1-2 habanero pepper, seeded and diced small
• 1/2 cup of sour cream
• 1/2 tablespoon light olive oil
• kosher salt and freshly ground black pepper, to taste

Instructions

1. Heat a small pan with the olive oil over medium heat.
2. Once the oil is hot add the garlic and diced Habanero, saute for 1-2 minutes. Remove off of the heat and add garlic/habanero mixture to a mini food processor.
3. Add the sour cream and season with kosher salt and black pepper. Blend until all the seasoning is mixed throughout and garlic is no longer in big pieces. Chill until ready to use!