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.

I mean sure I like fancy… In fact I love fancy… I’m all about dressing up in one of my Target dresses and my Nine West heels, to hit the town and feel all grown up and thirty. But what I love more than fancy is cotton. Cotton, linen, khaki, denim, comfy, relaxed, worn, distressed and lived in. That’s me… or as my nine-year-old would say… it’s my “jam”.

Habaneros are more of my husband’s “jam”.

“Jam” meaning… One’s shtick, thing, or way of being.

For example; if I make salsa, he’s all “It’d be better with a habanero in it.”

If I make spaghetti, he’ll say “Did you put a habanero in it?”

Or like even when I make pizza… “Hey? Do we have any habaneros to put on it?”

So finally with this recipe I can say “YES!! YES I DID PUT A HABANERO IN IT!!” And I did say that, loud and proud, with my fist in the air and with purpose! And ya wanna know what he said to me after the first bite?

“It could use another habanero in it.”

PIZZZZERBT… went my bubble of excitement. So if you want more habanero in it… add another stinkin’ habanero… I like it just the way it is, with one of those spicy buggers… but by all means… go for it!

How many times do you think I said habanero in this intro?

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 this peppers bare handed you’re pretty brave. I’d use gloves. 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 go the safe route and wear some gloves.

Tip 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.

Like tacos, nachos, taco salad, burritos, fajitas, quesadillas… am I missing something?

These!

I lightly grilled some flour tortillas…

Then topped them with lettuce, cheddar cheese, some 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 or all of the seed and ribs!

These soft tacos were MUI DELICIOSO! Silence literally fell over my kitchen table as we inhaled these delicious tacos! I can’t wait to make these again!!

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

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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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!

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