Chile Cream Sauce
This is creamy, hot and perfect to serve with noodles or grilled meats.
Yield
1 1/2 cupsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
jalapeño pepper
seeded and chopped |
*
|
| 2 | tablespoons |
onions
minced |
|
| ½ | cup |
chicken broth
|
|
| ½ | cup |
cream
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
cumin
ground |
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
jalapeño pepper
seeded and chopped |
*
|
| 3E+1 | ml |
onions
minced |
|
| 118 | ml |
chicken broth
|
|
| 118 | ml |
cream
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
cumin
ground |
|
| 15 | ml |
butter
|
|
Directions
Place all ingredients except butter in a saucepan over medium heat and cook until reduced by about ½.
Pour into a blender and puree.
Replace the sauce in the saucepan, place over low heat and whisk in the butter.
