SERRANO CHILE CREAM SAUCE

Serrano Chile Cream Sauce image

Number Of Ingredients 8

2 to 3 , fresh serrano chile kimmy, , sliced in thin rings with seeds (wear protective gloves)
2 medium shallots, peeled and coarsely chopped
2 cloves garlic (large), thinly sliced
4 tablespoons unseasoned rice vinegar
1 cup canned fat-free reduced-sodium chicken broth
1 cup heavy cream
1 1/2 teaspoons cornstarch
1/4 teaspoon salt, or to taste

Steps:

1. Put the serranos, shallots, garlic, and vinegar in a heavy medium saucepan and bring to a boil over medium-high heat. Boil until liquid boils down to about 1 teaspoon, about 2 minutes. Add the broth and cream. Boil briskly, stirring occasionally, until reduced to about 1½ cups, about 10 minutes. (Watch to prevent boil-over.) Pour the sauce through a fine-mesh strainer into a medium bowl. Press solids with a spoon to extract the juices. Discard the solids. Return the sauce to the saucepan. 2. In small bowl mix about 2 tablespoons of the sauce with the cornstarch and stir into the sauce. Bring the sauce to a boil. Reduce heat and simmer over medium-low heat until the sauce thickens and coats the back of a wooden spoon, 3 to 4 minutes. Add the salt. The sauce is ready to use, or cover and refrigerate up to 3 days. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves