The crema-based dipping sauce that changed everything

I whipped Mexican crema with charred jalapeño (blended into the crema), fresh lime juice, and a pinch of salt. The result was a dipping sauce for burrito bites that is completely different from any hot sauce or salsa I have made. What makes it work: the fat in the crema coats the palate before the jalapeño heat arrives, which means the heat builds differently — slower, rounder, more pleasant. The lime prevents the whole thing from feeling heavy. It is not a condiment, it is a sauce in the classical sense — fat and acid balanced against each other with heat as the accent.