Jalapeno Cream Sauce For Pasta Food

JALAPENO CREAM

Steps:

• Puree 4 seeded jalapenos, 1 cup cilantro, 1/2 cup mayonnaise, 1 garlic clove, the juice of 1 lime and 1 tablespoon olive oil. Season with salt.

CREAMY JALAPEñO SAUCE

Steps:

• Enjoy.

CREAMY JALAPEñO SAUCE

Steps:

• Pulse jalapeños, garlic, lime juice, and salt in a blender or food processor until puréed. With motor running, slowly drizzle in oil until a thick sauce forms. Add cilantro and pulse a few times until chopped and incorporated. Taste and add more jalapeño, if necessary.
• Do Ahead
• Sauce can be made up to 3 days in advance and refrigerated.

MIGUEL'S JALAPENO CREAM SAUCE

Steps:

• Heat whipping cream in a heavy saucepan over high heat. Stir in sour cream when it's ready to boil. After sour cream dissolves, reduce heat to medium.
• Stir in chicken broth and jalapeno sauce and simmer.
• Meanwhile, make a roux by heating butter and flour. Whisk until mixture turns a pale gold.
• Increase heat on cream mixture until almost boiling and then add roux. Whisk briskly and constantly until roux is incorporated.
• Remove from heat, stir in minced jalapeno and the cheeses.
• Can be served with tortilla chips or as a sauce for dishes.

JALAPENO CREAM SAUCE FOR PASTA

Steps:

• Melt butter in a saute pan over low heat. Add fresh, minced garlic and lightly brown. Careful not to burn the butter! Add heavy cream and cook approximately 4-6 minutes over medium heat, letting sauce reduce until it coats the back of a spoon. Add salt and pepper to taste, then add fresh, minced jalapeno and remove from heat.
• As you are making the sauce, boil 4 quarts of water. Add fresh pasta to boiling water and cook for approximately 2-3 minutes. Drain water, add pasta to saute pan with jalapeno cream sauce and mix together. Plate pasta and sauce in pasta bowls and garnish with fresh pico de gallo and/or a sprig of fresh cilantro. Serve immediately. Makes about 3-4 servings.

WHITE CREAM SAUCE FOR PASTA

Steps:

• Melt butter over low heat in wide sauce pan, or deep skillet.
• Stir in flour and mix with a wooden spoon until blended.
• Slowly add milk to pan, careful not to burn it.
• When milk is fully intergrated into rue, increase heat and reduce for 10 minutes, stir often to prevent burn.
• If sauce too thick, add more milk.
• If too thin, add more flour.
• Add salt and pepper to taste.
• Pour over warmed buttered pasta, and cover with cheese.
• Serve immediatlly.

JALAPENO PESTO PASTA

Steps:

• Jalapeno Pasta Sauce:.
• Preheat the oven to 425 degrees.
• Roast the jalapenos on a foil-lined baking sheet for 40 minutes.
• Place the peppers in a plastic bag and seal.
• Let stand for 20-30 minutes, or until the peppers are cool enough to handle.
• Wearing gloves, carefully peel and seed the jalapenos. Make sure to remove all of the ribs.
• Rinse under cold water to remove excess seeds.
• Combine the jalapenos, Parmesan cheese, oil, and salt in a food processor.
• Process until almost smooth and set aside.
• Pasta:.
• Meanwhile, cook the pasta according to package directions.
• Drain and rinse with cold water until no longer hot.
• Toss the cooked pasta with the jalapeno sauce.
• Mix in the tomato, black olives, green onions, and salt and pepper.

PASTA WITH SHRIMP AND JALAPENO ORANGE SAUCE

Steps:

• Prepare pasta according to package directions.
• Meanwhile, melt butter in a large skillet over medium heat. Add shrimp and cook until pink, about 1 minute per side. Remove from skillet and set aside.
• Add green onions and jalapeno to skillet and saute 1 minute. Add wine and bring to a boil. Mix in orange juice and cream. Boil until reduced to thin sauce, stirring occasionally, about 10 minutes. Add salt and pepper, if desired.
• Add shrimp to sauce and cook until heated through. Add pasta and toss well. Sprinkle with minced fresh parsley and serve.