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The Best Recipes Habanero Cream Sauce

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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."

Ingredients :

  • 2 habanero peppers
  • 2/3 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

Instructions :

Prep : 10M Cook : 2M Ready in : 25M
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roast peppers in preheated oven until nearly browned, 5 to 10 minutes.
  • 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.
  • 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.

Notes :

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