This cooked cream sauce is tangy, a little spicy and has a delicious charred jalapeno pepper flavor. You need jalapenos, chicken broth, cream, cumin, ancho chili powder, smoked sweet paprika, tomato paste, sour cream and lime juice to make it. Serve it with grilled chicken and rice for a delicious meal.
Char the jalapenos in a hot cast iron skillet:
This recipe was inspired by my charred scallion aioli, where I fried chopped scallions in oil in a hot cast iron skillet. I used the same technique here and fried sliced jalapenos in a skillet, rather than charring them in the oven or over an open flame. It's a much easier but still effective way to get a delicious, charred jalapeno pepper flavor but without the tedious work of peeling the skin. And the cooking process softens the skin of the peppers so much that it becomes unnoticeable in the sauce.
Here's how it works:
Step 1. Slice jalapenos.
Step 2. Fry in a cast iron skillet until charred.
Step 3. Transfer to a bowl to cool.
Step 4. Chop finely.
Full Recipe
Charred Jalapeno Pepper Cream Sauce (cooked)
Equipment:
Ingredients:
Method:
- Cut off the stems from the jalapenos. Slice each pepper in half lengthwise, then remove ribs (membranes) and seeds. Slice the halves crosswise to about ⅛-inch thickness.5 medium-sized jalapeno peppers
- Turn on your ventilation system because the jalapenos may release capsaicin during the cooking process that can irritate eyes, nose and throat.
- Heat the oil in a cast iron skillet on high heat. The oil needs to be hot enough so that the pepper slices sizzle when you add them to the pan.2 teaspoons vegetable oil
- Add the jalapeno slices and fry on high heat, stirring frequently. Once the peppers have given off most of their moisture (after about 3 minutes), turn the heat down to medium. Continue to fry, stirring frequently, until the peppers turn soft with a char along the edges (about another 9 minutes.) Transfer the charred jalapeno slices to a bowl and let cool.
- Add the chicken broth to a saucepan. Bring to a boil and cook until reduced by about half. Meanwhile chop the jalapeno slices finely.½ cup chicken broth
- Turn down the heat and stir the heavy cream into the reduced chicken broth. Stir in cumin, paprika and ancho chili.⅓ cup heavy cream, ½ teaspoon ground cumin, ¼ teaspoon smoked sweet paprika*, ¼ teaspoon ancho chili powder
- Stir the chopped jalapenos and the tomato paste into the sauce. Bring to a simmer, then take off the heat.½ tablespoon tomato paste
- Stir in sour cream and lime juice. Add more lime juice to taste.1 teaspoon sour cream, ¼ teaspoon lime juice, more to taste
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