Chile peppers in spicy cream sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Green New Mexican chiles roasted, peeled, stems and | |
| Seeds removed, cut in strips | ||
| 1 | teaspoon | Ground cayenne |
| 2 | tablespoons | Ghee or vegetable oil |
| 1 | large | Onion, finely chopped |
| 1 | tablespoon | Finely chopped fresh ginger |
| 2 | teaspoons | Ground coriander |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground turmeric |
| ¼ | teaspoon | Ground cloves |
| 1 | cup | Unsweetened coconut milk |
| 3 | tablespoons | Heavy cream |
Directions
Saute the onions and ginger in the oil until the onions are browned.
Add cayenne, coriander, mustard, cumin, cinnamon, turmeric, and cloves. Heat for another minute.
Add the chiles to the pan along with the coconut milk. Simmer for 10 minutes, stirring constantly, until the sauce thickens. Stir in the cream and simmer for an additional 5 minutes.
The Whole Chile Pepper From the collection of Jim Vorheis