Jalapeño Cream Sauce

Directions

1. Remove the seeds and pith from the jalapeño peppers. Slice then finely dice. Peel and mince the garlic clove.

   

2. Heat the oil over medium-low heat. Add the jalapeño peppers and garlic. Cook, stirring until aromatic and tender; about 4 minutes.

3. Remove from heat and stir in the cream and sour cream. Adjust the sauces seasoning with salt and black pepper to taste.

Makes about 1 ¼ cups of sauce.

Serving suggestion

Serve over al denté cooked pasta or as a dip. Works very nicely as an enchilada sauce.

Storage and reheating

The cream sauce will keep covered and refrigerated for up to 48 hours.

Reheat gently over low heat, stirring frequently, do not allow the sauce to come to the boil or the sour cream can separate.

Jalapeño Lime Cream Sauce

Stir in the juice of one lime after adding the cream and sour cream.