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Ingredients:
6 green new mexican chiles roasted, p, eeled, stems an
1 seeds removed, cut in strips
1 tsp ground cayenne
2 tbsp ghee or vegetable oil
1 large onion, finely chopped
1 tbsp finely chopped fresh ginger
2 tsp ground coriander
1 tsp dry mustard
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
1/4 tsp ground cloves
1 cup unsweetened coconut milk
3 tbsp heavy cream
Instructions:
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
Servings: 4
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
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Chile Peppers In Spicy Cream Sauce Recipe brought to you by Mexican Recipes To-Go
