My Recipes

Title: Jalapeno Cream Sauce

User: nnss

Yield: 4 servings

Categories: mexican, sauces

amount unit name
1 ea jalapeno peppers *
1 ea clove garlic finely chopped
2 T vegetable oil
1/8 T salt
1 x pepper dash of
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.
~-- 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.
Gradually stir whipping cream into sour cream. Cover and refrigerate
up to 48 hours.