Place all of the ingredients in a blender or food processor and blend until smooth.
Transfer to a jar or squeeze bottle and serve immediately, or refrigerate until ready to serve.
Makes 1 1/4 cups total.Need something a little lighter? Use plain Greek yogurt instead of sour cream. The yogurt is nice and light while still giving the sauce a tangy taste and added protein.Storage: Cover the crema with a lid in a jar or container and leave it for up to 5 days in the fridge. The crema will naturally thicken in the fridge, so feel free to mix in a splash of lime juice or a teaspoon of water at a time until you reach the desired consistency.