Monday, January 23, 2006

Jalapeno Cream Sauce


1 or 2 jalapeno peppers, seeded and minced
1 clove garlic, minced
2 teaspoons vegetable oil
1/8 teaspoon salt
Dash of pepper

Crème Fraiche
1/3 cup whipping cream
2/3 cup dairy sour cream

Sauté peppers and garlic in oil, stirring frequently, until tender, about 4 minutes. Remove from heat; stir in remaining ingredients including the crème fraiche. Makes about 1 1/4 cups sauce.

Creme Fraiche: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.


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