HABANERO CREAM SAUCE
A spicy cream sauce for Mexican meals. Cream can be substituted for milk, and margarine for butter. I normally serve this drizzled over shredded chicken in tortillas.
Provided by misplacedme
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Roast peppers in preheated oven until nearly browned, 5 to 10 minutes.
- Remove and discard seeds and stems from peppers. Transfer peppers to a food processor. Blend peppers and 2 tablespoons milk in the food processor until smooth.
- Melt butter in a skillet over medium heat until bubbly. Stir flour into the melted butter; cook until the mixture starts to brown, 2 to 3 minutes. Add the pepper mixture to the flour mixture. Begin whisking milk into the mixture; cook, whisking regularly, until it begins to thicken, thinning with additional milk as needed. Season with salt and paprika. Sprinkle cilantro over the sauce to serve.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 10.5 g, Cholesterol 37 mg, Fat 13.3 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 8.3 g, Sodium 116.7 mg, Sugar 4.1 g
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