Ingredients Condiments Pepita-Serrano Crema Be the first to rate & review! Rich and creamy with a hummus-like texture, Sandra A. Gutierrez’s crema recipe is great as a dip for chips or slathered on tacos. Fresh herbs and toasted pepitas make this crema a fresh addition to any Mexican-inspired meal. Double the cilantro if fresh espazote, an aromatic Mexican herb, is not available. By Sandra A. Gutierrez Updated on August 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 10 mins Total Time: 40 mins Yield: 2 cups Ingredients 1 1/4 cups hulled raw pumpkin seeds (pepitas) 4 scallions, cleaned and trimmed 2 medium serrano chiles 1 large unpeeled garlic clove 1 cup Mexican crema 1/4 cup water 1/4 cup packed fresh cilantro leaves and tender stems 8 fresh epazote leaves (about 2 tablespoons) 1/2 teaspoon fine sea salt 1/4 teaspoon black pepper Directions Toast pumpkin seeds in a dry skillet over medium, stirring constantly, until they begin to puff and turn golden, 4 to 5 minutes. Immediately remove from heat, and transfer to a plate. Cool completely, about 30 minutes. Return skillet to heat over medium-high. Add scallions, chiles, and garlic, and cook, turning occasionally, until charred on all sides, 4 to 5 minutes. Remove from skillet, and cool completely, about 20 minutes. Coarsely chop scallions. Remove and discard stems from chiles; remove and discard seeds and veins, if desired. Peel garlic, and discard skin. Place pumpkin seeds, scallions, chiles, garlic, Mexican crema, and 1/4 cup water in a blender. Process until smooth, about 20 seconds. Add cilantro, epazote, salt, and pepper. Process until smooth and crema is the consistency of hummus, about 15 seconds. Rate it Print