Monday, November 7, 2011

{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.


  1. Love Mas Malo! I just went there for a bachelorette party dinner a couple weeks ago, and this was definitely my favorite of the salsas (with chewy chips!).

  2. Went here when we were in LA for market and haven't stopped thinking about how amazing the habanero salsa was!!! Now if you can master the chewy chips you will officially be my hero....

  3. Great work! This recipe is perfect. Thank you so much!