Recipe: At Home Roasted Jalapeño Cream Sauce

Recipe: At Home Roasted Jalapeño Cream Sauce Delicious, fresh and tasty.

Roasted Jalapeño Cream Sauce. Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed. With motor running, slowly drizzle in oil until a thick sauce forms. Roasted jalapeños, tomatillos, and garlic create a deep and slightly smoky hot sauce.

This creamy jalapeno sauce recipe uses no dairy or avocado, yet it is super creamy and wonderfully spicy.

It's an emulsification of jalapenos and oil and you'll find it used widely in Tex-Mex cuisine.

It is definitely one of my favorites, and incredibly easy to make.

You can have Roasted Jalapeño Cream Sauce using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Roasted Jalapeño Cream Sauce

1. Prepare 4 of jalapeño peppers.

2. Prepare 1 of small onion. chopped.

3. You need 2 of garlic Cloves, chopped.

4. It’s 1 tablespoon of butter.

5. Prepare to taste of Salt and pepper.

6. Prepare of Juice and zest if 1 lemon.

7. Prepare 1 cup of chicken broth.

8. You need 1/2 of cuo heavy whipping cream.

9. It’s 1/4 teaspoon of dry mustard.

10. Prepare Pinch of if sugar.

11. It’s 1/4 cup of fresh basil, chopped.

A quick and easy versatile sauce recipe made with roasted jalapeno peppers, perfect as a dip for light seafood, like crab claws, or for serving over tacos and Mexican dishes.

Check out these gorgeous red and green jalapeno peppers we picked up from the market the other day.

The Best Jalapeno Cream Sauce Recipes on Yummly

Calypso Grilled Pineapple & Ice Cream Sauce, Port And Peppercorn Cream Sauce, Miguel's Jalapeno Cream Sauce Works very nicely as an enchilada sauce.

Roasted Jalapeño Cream Sauce step by step

1. Preheat the oven to 450 Line a baking pan with foil.

2. Roast jalapeños until tender, about 15 minutes.

3. Meanwhile melt butter in a skillet, add onion and garlic and soften. Season with salt and pepper.

4. Add chicken broth and mustard powder and cook to reduce by 1/2.

5. Add cream, lemon zest and juice and reduce to a light creamy sauce. Season with salt and pepper.

6. In a food processor or blender place the roasted peppers, Remove seeds and membrane for a mild sauce, keep peppers intact for a hot sauce or remove only some seeds on a couple for a moderate sauce. Add cream mixture and blend smooth.

7. Add basil and stir in.

8. Toss with pasta or serve as a sauce for meats or seafood.

Reheat gently over low heat, stirring frequently, do not allow the sauce to come to the boil or the sour cream can separate.

Stir in the juice of one lime after adding the cream and.

Heat whipping cream in a heavy saucepan over high heat.

Stir in sour cream when it's ready to boil.

After sour cream dissolves, reduce heat to medium.