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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 175 Calories

Ingredients

• 1 pinch salt
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 tablespoon chopped fresh cilantro
• 1 pinch ground paprika
• 2 habanero peppers
• ⅔ cup milk, divided (or as needed)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Roast peppers in preheated oven until nearly browned, 5 to 10 minutes.

Step 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.

Step 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.