Charred Jalapeno Pepper Cream Sauce (cooked)
This cooked jalapeno pepper cream sauce is delicious with chicken and rice. Makes about 3/4 cup of sauce.
Nutrition Facts
Ingredients
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.
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.
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.
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Continue Reading at Thespicetrain →Chef's Notes
Recipe *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.
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