|
 Sour
cream cools the jalapeno's fire in this hot-or-cold
sauce. Use it over enchiladas, chicken breasts, or serve
with shrimp fajitas.
1 tsp. vegetable oil
for frying
1 large can whole mild
green chiles, drained, rinsed of seeds, and
coarsely chopped
1/2 large sweet onion,
diced
1 - 2 tbsp. chopped pickled
jalapenos
1 cup sour cream
 Sauté
onion and peppers in a few teaspoons of oil until onions
are soft. Puree vegetables in blender or food processor
until smooth.
 Add
sour cream puree for a few seconds. May be served warm
or cold.
|
