Jalapeno White Sauce Food

JALAPENO VELVET (WHITE SAUCE/DIP)

Steps:

• Heat whipping cream in a heavy saucepan over high heat.
• When the cream is ready to boil, stir in sour cream.
• After sour cream dissolves, reduce heat to medium.
• Stir in chicken base and jalapeno juice and simmer.
• While cream is heating:.
• Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whisk until mixture is smooth and pale gold in color.
• Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated.
• Remove from heat;.
• Stir in minced jalapeno and the cheeses.

SPRING HILL RANCH'S JALAPEñO WHITE SAUCE

Steps:

• 1. In a heavy pan over high heat, heat the heavy cream until it is just ready to boil. Stir in the sour cream. Once the sour cream dissolves, reduce the heat to medium.
• 2. Stir in the chicken base and jalapeño juice and simmer.
• 3. Meanwhile, make a roux by warming the butter in a saucepan over medium heat, adding the flour, and mixing with a wire whisk until the mixture is smooth and pale gold.
• 4. Add the roux to the simmering cream mixture, whisking briskly and constantly until the roux is completely incorporated. Remove the pan from the heat and stir in the minced jalapeño and the cheeses.

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 HOT SAUCE

Steps:

• In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
• Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
• Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.