HABANERO CREAM SAUCE

Habanero Cream Sauce image

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

Ingredients

2 habanero peppers
⅔ cup milk, divided (or as needed)
2 tablespoons butter
2 tablespoons all-purpose flour
1 pinch salt
1 pinch ground paprika
1 tablespoon chopped fresh cilantro

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