Title: Jalapeno Cream Sauce
Categories: Sauce Mexican
Yield: 4 Servings
| 1 | | Jalapeno Peppers * |
| 1 | | Clove Garlic, Finely Chopped |
| 2 | ts | Vegetable Oil |
| 1/8 | ts | Salt |
| 1 | ds | Pepper |
| QUICK CREME FRAICHE |
| 1/3 | c | Whipping Cream |
| 2/3 | c | Dairy Sour Cream |
* Jalapeno peppers shoud be seeded and finely chopped. You should use no
more than 2 depending on how hot you want it.
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Cook chile(s) and garlic in oil over low heat, stirring frequently, until
tender, about 4 minutes. Remove from heat; stir in remaining ingredients
including the creme fraiche. Makes about 1 1/4 cups of sauce. QUICK CREME
FRAICHE: Gradually stir whipping cream into sour cream. Cover and
refrigerate up to 48 hours.