Jalapeno cream sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Jalapeno Peppers; * |
| 1 | each | Clove Garlic; Finely Chopped |
| 2 | teaspoons | Vegetable Oil |
| ⅓ | cup | Whipping Cream |
| ⅛ | teaspoon | Salt |
| 1 | x | Pepper; Dash Of |
| ⅔ | cup | Dairy Sour Cream |
Directions
QUICK CREME FRAICHE
* Jalapeno peppers shoud be seeded and finely chopped. You should use no more than 2 depending on how hot you want it.
~------------------------------------------------------ ~----------------- 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 1¼ cups of sauce. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.