I N G R E D I E N T S
2 teaspoons buttermilk
1 cup heavy cream
2 teaspoons chopped chipotle peppers in adobo sauce
1/4 teaspoon salt

I N S T R U C T I O N S
Pour cream into a small saucepan over low heat and stir just until the chill is off the creme. DO NOT HEAT ABOVE 100 DEGREES.  Stir in the buttermilk and pour into a glass jar. 

To ripen; set the lid on the jar but don't tighten it. Place in a warm location (80 - 90 degrees) and allow to sit 12 to 24 hours until it is noticeably thicker, like yogurt or sour cream.  Once the cream is thickened, stir gently and refrigerate at least 4 hours to complete the thickening process.

In the bowl of a food processor or blender, combine the crema mixture with the peppers, adobo sauce, and salt. Process on high speed until smooth.

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