Jalapeño Cream Sauce

Yield: about 1 1/4 cups sauce

Ingredients

Jalapeño Cream Sauce

• 1 or 2 jalapeño 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

Instructions

1. 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. Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.