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Sour cream tames the heat of grilled green chilies in this silky crema sauce. Serve with grilled chicken, fish tacos, enchiladas and burritos.
1/2 pound fresh green chilies, such as poblano and jalapeño, stemmed and seeded
1 container (8 ounces) sour cream
1 tablespoon fresh lime juice
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
Grill chilies over medium-high heat 10 minutes or until charred, turning occasionally. Cool slightly then chop.
Place chilies and remaining ingredients in blender container; cover. Blend on medium speed until smooth. Store leftover sauce in refrigerator.
(Amount per serving)