Charred Jalapeno Pepper Cream Sauce (cooked)
This cooked jalapeno pepper cream sauce is delicious with chicken and rice. Makes about ¾ cup of sauce.
Servings: 2
Calories (Estimated): 199kcal
Equipment:
- measuring cups and spoons
- knife and cutting board
- cast iron skillet
- wooden spoon or silicone spatula
- saucepan
Ingredients:
- 5 medium-sized jalapeno peppers
- 2 teaspoons vegetable oil
- ½ cup chicken broth
- ⅓ cup heavy cream
- ½ teaspoon ground cumin
- ¼ teaspoon smoked sweet paprika*
- ¼ teaspoon ancho chili powder
- ½ tablespoon tomato paste
- 1 teaspoon sour cream
- ¼ teaspoon lime juice, more to taste
Instructions:
- 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
Recipe notes:
*I've made this sauce with smoked hot and with smoked sweet paprika and I recommend sweet. The flavors are a little too harsh with smoked hot paprika, in my opinion.
Storage: Store the sauce in an airtight container in the fridge for up to 3 days. Gently reheat on the stovetop or in the microwave.
