Blend all the crema ingredients together with ¼ tsp fine salt in a food processor or blender until completely smooth. Gradually add 3-4 tbsp water, a splash at a time, until the sauce is thin enough to dollop, but thick enough to hold its shape – you’re aiming for a mayonnaise-like consistency. Taste and adjust the amount of lime juice or salt, if needed. Will keep chilled in an airtight container for up to two days.
