Peruvian Inspired Crema

I’ve been experimenting in the kitchen lately, blending the flavors of my Peruvian roots with dishes from The Mediterranean Dish by Suzy Karadsheh. This creamy, tangy ají crema has become one of my favorite finishing touches. It’s perfect for drizzling over soups and roasted vegetables, or served as a dip with fresh bread.

I especially love spooning it over Suzy’s freekeh and black-eyed pea soup for a bright, cooling contrast. It also pairs beautifully with roasted potatoes, hawawshi pitas, or anything that needs a mellow counterpoint to the heat of ají panca or rocoto. Simple to make and endlessly versatile, this crema brings a bit of Peru to every bite.

Ingredients

1/2 cup Greek yogurt or sour cream (or use Mexican crema if you prefer a thinner texture)

1 tablespoon ají amarillo paste

1 tablespoon lime juice (freshly squeezed)

1 small garlic clove, grated or minced

1 tablespoon olive oil

Salt to taste

Optional: a few leaves of fresh cilantro or huacatay, finely chopped or blended in for a green tint

Want to make it extra-rich? Add in about a tablespoon of grated parmesan cheese.

Assemble Ingredients

In a small bowl, whisk together the yogurt or sour cream, ají amarillo paste, lime juice, and garlic until smooth.

Drizzle in the olive oil while whisking to help emulsify and create a silky texture.

Taste and adjust with a pinch of salt or more lime if needed.

For a thinner drizzle consistency, add a teaspoon or two of water or more lime juice until pourable.

Optional: Blend in cilantro or huacatay for color and herbaceous depth.