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Lilly’s Table

 
 
Nopales & Summer Squash Tacos
© Lillys-Table.com Photo of Apricot Chile Cream
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Apricot Chile Cream

from Grilled Tacos with Apricot Chili Cream, the Week of July 15, 2012.
View the next recipe for this meal.

The creamy sweetness of apricots are whipped up with chiles and yogurt to create a tangy-spicy-bright substitute for sour cream. If you do not have a blender, mince the ingredients small and then beat it all together with a wire whisk until smooth. Make this vegan or dairy-free by using the cream that floats to the top of the coconut milk. Just scrap it off and use the remaining milk for something else.

Ingredients

  • 1 apricot, or two if they are small
  • 1 tablespoon jalapeno, or chipotle pepper, finely minced
  • ¼ cup greek yogurt, or the thick cream from coconut milk
  • 1 pinch chili powder, optional, more to taste
  • 1 pinch salt

Serving Size: 4 People

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Preparation Instructions

If using a blender, remove the pits from the apricots and place all of the ingredients in it and puree until smooth. Add more yogurt if it is not blending easily.

If beating it by hand, remove the pits from the apricots and finely mince. Place the minced apricots, jalapenos and greek yogurt in a bowl and whisk rapidly with a wire whisk until creamy.

Taste and add more chili powder or salt as desired.