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Jalapeno Cream Sauce


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

Creme Fraîche

  • 1/3 cup whipping cream
  • 2/3 cup dairy sour cream


  1. Jalapeno Cream Sauce: Sauté peppers and garlic in oil, stirring frequently, until tender, about 4 minutes. Remove from heat; stir in remaining ingredients including the creme fraiche.
  2. Creme Fraîche: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.

Yield: about 1 1/4 cups sauce

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