Simple Jalapeno Cream Sauce Recipe

With this recipe we are further muddying the waters of online references to jalapeno cream sauce. This recipe was definitely inspired in large part by Nicaraguan pollo jalapeno, which has a lovely sauce of cream reduced over jalapenos and onions. I chose to combine that with a technique from my restaurant days, wherein we would reduce cream with spinach and cilantro to make a creamy green sauce to use as a garnish.
This recipe is very versatile: add (grilled) chicken cutlets about halfway through the reduction process, don’t use cilantro, don’t burr mix, and you get something very similar to pollo jalapeno. Or, burr mix, and use as a dip or topping - for chips or tacos or fajitas or even pizza. Add cilantro or perhaps get creative: sorrel and spinach would work fine here also. To get a perfectly smooth, green sauce, pass everything through a fine-mesh strainer.
Generally, the sauce will store better for a period time without herbs added to it. So if you want to make a batch to keep around and use for a few different things, perhaps leave out the herbs and add them later ala minute. If you don’t want it to be especially spicy, leave out all the seeds. It will still have a little kick, and it will still taste delicious. If it is stored, it will likely increase in intensity over a day or two, especially if seeds were used.
Makes about 1.5 cups.
Equipment:
• small saucepan
• immersion or standard blender
Ingredients:
1 cup heavy cream
4 ea jalapenos more seeds means more spicy
1 ea onion
1 ea shallot
1 clove garlic
to taste salt
2 plants cilantro 12-16 stems, optional
Procedure:
1. Chop the vegetables and add them to the saucepan with a little butter or oil.
2. Sweat the vegetables covered about 10 minutes, until they are soft and starting to become translucent.
3. Add the cream and bring to a gentle boil.
4. The cream will foam and rise as it boils. Stir occasionally to ensure the cream doesn’t scorch or boil over.
5. Allow the cream to reduce until it starts to coat the spoon well.
6. Add optional greens at this point.
7. Puree thoroughly. Pass through a fine sieve if your presentation requires it.
8. Use hot, or allow to cool and then store in a tightly-lidded container for up to a week.
Music: www.bensound.com/royalty-free-...

[@Ladytazm]

That looks so yumm

[@LoveYourFood]

It's great, and goes with so many things!

[@SaintBigAl]

Oh man that looks so tasty! what's the fridge life of that sauce? thanks. New sub.

[@RetiredSchoolCook]

The cream sauce looks so tasty and the chicken looking so good .

[@LoveYourFood]

This cream sauce works with lots and lots of different things.

[@Nishiskitchenrecipe]

Wonderful recipe

[@LoveYourFood]

Thanks! We were very happy with how it came out.

[@TheRalfZer0]

Is it possible to store this sauce, if so how and for how long?

[@LoveYourFood]

It stays good in the fridge for about a week, but we wouldn't recommend freezing it, because it has a habit of breaking when you reheat it from frozen. If it breaks, it is possible to bring it back with the addition of some more cream and some vigorous stirring, but it can be a hassle.

[@joeinacio8007]

Looks amazing and simple
Can I substitute the cream with something else?

[@LoveYourFood]

You want to replace the cream with something non-dairy? As long as it will reduce and the flavour goes with the jalapeno, I don't see why not.

[@HiFiman4u]

When blending slowly add a neutral oil until it becomes creamy to your liking.

[@lg3.jordzz579]

can you use coconut cream

[@LoveYourFood]

You could replace the cream with anything that will reduce, so long as the flavour goes with the jalapeno. Coconut cream is a pretty intense flavour, but it might work just fine!

[@markdooley82]

Looks like a great recipe but your mouth noises on the are so annoying