Recipes from Mexico :: Mexican Salsas and Condiments
1 or 2 jalapeno peppers, seeded and minced 1 clove garlic, minced 2 tsp. canola (or other vegetable) oil 1/8 tsp. salt Dash of pepper Crème Fraiche
1/3 c. whipping cream
2/3 c. dairy sour cream Sauté peppers and garlic in oil, stirring frequently, until tender, about 4 mins. Remove from heat; stir in remaining ingredients including the crème fraiche. Makes about 1 1/4 (one and one-fourth) c. sauce. Creme Fraiche: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.
|
