Habanero Cream Sauce

4.4
(7)

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.

2
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
2
Yield:
2 servings

Ingredients

  • 2 habanero peppers

  • 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

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.

Nutrition Facts (per serving)

175 Calories
13g Fat
11g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 175
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 42%
Cholesterol 37mg 12%
Sodium 117mg 5%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 4g 8%
Vitamin C 4mg 4%
Calcium 102mg 8%
Iron 1mg 3%
Potassium 172mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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