Habanero Cream Sauce
A spicy cream sauce for Mexican meals. Cream can be substituted for milk, and margarine for butter. I normally serve this drizzled over shredded chicken in tortillas.
- 2 habanero peppers
- ⅔ cup milk, divided (or as needed)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 pinch salt
- 1 pinch ground paprika
- 1 tablespoon chopped fresh cilantro
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. Roast peppers in preheated oven until nearly browned, 5 to 10 minutes.
- 3. Remove and discard seeds and stems from peppers. Transfer peppers to a food processor. Blend peppers and 2 tablespoons milk in the food processor until smooth.
- 4. Melt butter in a skillet over medium heat until bubbly. Stir flour into the melted butter; cook until the mixture starts to brown, 2 to 3 minutes. Add the pepper mixture to the flour mixture. Begin whisking milk into the mixture; cook, whisking regularly, until it begins to thicken, thinning with additional milk as needed. Season with salt and paprika. Sprinkle cilantro over the sauce to serve.
serving: 2 servings
calories: 174.6 kcal
carbohydrates: 10.5 g
protein: 3.8 g
saturated fat: 8.3 g
cholesterol: 37 mg
sodium: 116.7 mg
fiber: 0.6 g
sugar: 4.1 g