{mas malo's burnt habanero crema salsa}

One of my favorite places to go out for a casual dinner in downtown Los Angeles is Mas Malo.  We always start out a meal there with an order of chips with their burnt habanero & crema salsa. It is usually embarrassing how quickly the server has to bring us a refill on chips after this salsa is brought to the table. We have experimented with different proportions and ingredients and finally feel like we nailed an at-home version of this salsa.  Here is our recipe:


What you need:

• one container of mexican crema (you can substitute sour cream)
• 1 can chipotle peppers in adobo sauce
• 1 cup of fresh cilantro
• 1 lime
• 1 1/2 tablespoons honey
• salt

1. In a food processor: blend the crema (about 80% of the container), cilantro,  juice of half a lime, a pinch of salt, 1 1/2 tablespoons honey & chipotle peppers from entire can (do not add all the sauce that is in the can- just the peppers).  
2. Blend until well combined.
3. Add salt to taste
4. If you desire a more spicy salsa add additional adobo sauce from the can of peppers.  If you desire a less spicy salsa, add additional crema and honey to taste.