Chile Peppers In Spicy Cream Sauce
condiment, indian, spice
6 green new mexican chiles roasted, p; eeled, stems and
1 seeds removed, cut in strips
1 teaspoon ground cayenne
2 tablespoon ghee or vegetable oil
1 large onion, finely chopped
1 tablespoon finely chopped fresh ginger
2 teaspoon ground coriander
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1 cup unsweetened coconut milk
3 tablespoon 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
Yield: 4 servings