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Habanero Cream Sauce

Habanero Cream Sauce

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
misplacedme

misplacedme

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Sarah Jo
7

Sarah Jo

4/27/2013

I used this as a "sauce" to drizzle over the fillings of our Lettuce Leaf Tacos. After the sauce thickened, I wisked in about a cup of cotija cheese. Excellent sauce.

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