Jalapeno cream sauce 2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Jalapeno Peppers; * | |
| 1 | Clove Garlic; Finely Chopped | |
| 2 | teaspoons | Vegetable Oil |
| ⅛ | teaspoon | Salt |
| Pepper; Dash Of | ||
| ⅓ | cup | Whipping Cream |
| 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.