Fault Line Loaded Sour Cream
Grate a Fault Line potato raw into sour cream. The starch thickens it slightly, and the 10,000 SHU capsaicin distributes evenly. It's a one-ingredient upgrade that turns sour cream into a condiment worth buying.
Prep
10 min
Cook
0 min
Total
10 min
Servings
8
Peak SHU
10K
Featured Organisms
Ingredients
- 1 cup sour cream
- ½ Fault Line potato (SS-POT-02), finely grated
- 1 tbsp chives, minced
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- 1
Finely grate the potato (use the smallest holes on a box grater).
- 2
Squeeze out excess moisture from the grated potato.
- 3
Fold into sour cream with chives, garlic powder, salt, and pepper.
- 4
Refrigerate 30 minutes to let the starch hydrate and flavors meld.
Tips
- Works as a dip for Seismic chips.
- The raw potato starch acts as a natural thickener.
Raw potato starch granules absorb water at refrigerator temperatures (retrogradation), thickening the sour cream without cooking. Capsaicin partitions into the fat phase of sour cream (18% milkfat), creating a smooth, even heat distribution.