Recipes from Mexico :: Mexican Salsas and Condiments
2 c. cream 2 Tbsp. butter 2 tsp. salt 1 tsp. granulated garlic 2 chicken bouillon cubes 2 tsp. black pepper 4 fresh jalapenos, sliced Cornstarch slurry to thicken Bring cream to slight boil. Whisk in butter, salt, garlic, pepper and chicken bouillon. Add sliced jalapenos and cornstarch to thicken.
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