Chile peppers in spicy cream sauce
02/02/2010 12:17:06 am catégorie
Hot Condiment Indian
6 Green New Mexican chiles
-roasted, peeled, stems and
Seeds removed, cut in strips
1 ts Ground cayenne
2 tb Ghee or vegetable oil
1 lg Onion, finely chopped
1 tb Finely chopped fresh ginger
2 ts Ground coriander
1 ts Dry mustard
1 ts Ground cumin
1/2 ts Ground cinnamon
1/2 ts Ground turmeric
1/4 ts Ground cloves
1 c Unsweetened coconut milk
3 tb Heavy cream
Saute the onions and ginger in the oil until the onions are browned.
Add cayenne, coriander, mustard, cumin, cinnamon, turmeric, and
cloves. Heat for another minute.
Add the chiles to the pan along with the coconut milk. Simmer for 10
minutes, stirring constantly, until the sauce thickens. Stir in the
cream and simmer for an additional 5 minutes.
The Whole Chile Pepper From the collection of Jim Vorheis
