| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Mexican | Sauces, Mexican | 4 | Servings |
INGREDIENTS
| 1 | Jalapeno Peppers; * | |
| 1 | Clove Garlic; Finely Chopped | |
| 2 | ts | Vegetable Oil |
| 1/8 | ts | Salt |
| Pepper; Dash Of | ||
| 1/3 | c | Whipping Cream |
| 2/3 | c | Dairy Sour Cream |
INSTRUCTIONS
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 1 1/4 cups of sauce. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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