Dogos Sonorenses

In a small pot, gently mash the cooked pinto beans with a fork or potato masher until creamy. Season with a pinch of fine sea salt. Keep warm.

Dice the white onion and Roma tomatoes into small, uniform pieces. Finely chop the fresh cilantro. In a bowl, combine the diced white onion, Roma tomatoes, and fresh cilantro. Squeeze the juice from the lime over the mixture and season with a pinch of fine sea salt. Stir well and set aside.

Roughly chop the fresh jalapeño peppers (remove seeds for less heat, if desired) and garlic cloves. In a blender, combine the chopped fresh jalapeño peppers, garlic cloves, Mexican crema, and a pinch of fine sea salt. Blend until completely smooth.